Eggplant Parmigiano Recipe
Hand Breaded | Parmesan | Fennel | Arugula Roasted Tomato Sauce | Lemon | 10-Year Balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggplant Preparation
Roasted Tomato Sauce
Topping & Assembly
Method
Eggplant Preparation
- 1
Salt the Eggplant
Place sliced eggplant rounds on a baking sheet lined with paper towels. Sprinkle both sides of each slice with salt and let sit for 30 minutes to draw out excess moisture and bitterness. Afterward, pat dry with clean paper towels.
- 2
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, then dip in egg mixture, and finally coat in the breadcrumb-Parmesan mixture. Set aside on a plate.
- 4
Fry the Eggplant
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.
Roasted Tomato Sauce
- 5
Roast the Tomatoes
Preheat oven to 400°F (200°C). Toss cherry tomatoes and smashed garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, until tomatoes are blistered and soft.
- 6
Blend the Sauce
Transfer roasted tomatoes and garlic to a blender or food processor. Add fresh basil leaves and blend until smooth. Adjust seasoning to taste.
Topping & Assembly
- 7
- 8
Plate the Dish
Spoon roasted tomato sauce onto each serving plate. Top with 2–3 fried eggplant rounds. Add a small mound of arugula and fennel salad on top.
- 9
Finish with Garnish
Drizzle with 10-year aged balsamic vinegar and top with shaved Parmesan cheese before serving.
