Fried Eggplant Recipe
Tomato sauce, Parmigiano Reggiano cream, basil
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Ingredients
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Eggplant & Frying
Tomato Sauce
Parmigiano Reggiano Cream
Finishing & Garnish
Method
Eggplant & Frying
- 1
Prepare eggplant
Wash the eggplants and cut off the stem ends. Slice into 1/4–1/3-inch (6–8 mm) rounds. Lay the slices in a single layer on paper towels or a rack and sprinkle both sides lightly with the 2 tsp fine sea salt. Let sit 20–30 minutes to draw out bitterness and moisture.
- 2
Rinse and dry
After 20–30 minutes, gently pat the eggplant slices with paper towels to remove the drawn-out moisture and excess salt. Rinse briefly only if they taste overly salty, then dry thoroughly with fresh paper towels. Proper drying prevents oil splatter and helps crisping.
- 3
Set up breading station
Place the 1 cup flour in a shallow dish. In a second shallow bowl whisk the 2 eggs with 2 tbsp milk and 1 tsp black pepper until smooth. Have a plate ready for floured slices and another for the battered slices.
- 4
Dredge and egg-wash
Working in batches, dredge each eggplant slice in flour, shaking off excess, then dip into the egg mixture, letting excess drip back. Place prepared slices on the resting plate.
- 5
Heat oil and fry
In a large sauté pan or skillet, add 1 cup neutral oil and heat over medium-high until it registers about 350°F (175°C) or a small breadcrumb sizzles immediately. Fry eggplant in a single layer in batches (do not overcrowd), 2.5–3 minutes per side, until golden brown and tender. Adjust heat as needed to maintain temperature. Transfer fried slices to a paper-towel-lined tray and season lightly with a pinch of salt while hot.
Tomato Sauce
- 6
Cook aromatics
While the eggplant rests, heat 2 tbsp extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.
- 7
Simmer sauce
Add the 14 oz crushed tomatoes, 1 tbsp tomato paste, 1 tsp dried oregano, 1 tsp sugar (if using), 1 tsp salt and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 10–12 minutes, stirring occasionally, until slightly thickened.
- 8
Finish sauce
Tear in the 6 fresh basil leaves, stir, taste and adjust seasoning. Keep sauce warm on the lowest heat while finishing the dish.
Parmigiano Reggiano Cream
- 9
Warm dairy
In a small saucepan over low heat, combine 3 tbsp heavy cream and 1/4 cup whole milk. Warm gently until steaming but not boiling, about 2–3 minutes.
- 10
Make cheese cream
Remove from heat and whisk in 3/4 cup finely grated Parmigiano Reggiano and 1 tsp unsalted butter until smooth and emulsified. If the cream is too thick, return to very low heat briefly and add up to 1 tbsp more milk to reach a pourable sauce consistency. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm.
Assembly & Garnish
- 11
Plate
Spoon a couple of tablespoons of warm tomato sauce onto each serving plate to make a base. Arrange 3–4 fried eggplant slices (depending on size) on the sauce, slightly overlapping.
- 12
Top with Parm cream
Drizzle 1–2 tablespoons of the Parmigiano Reggiano cream over the eggplant slices so it pools slightly. Finish with an additional spoonful of tomato sauce if desired.
- 13
Garnish and finish
Scatter torn fresh basil leaves (about 2 per portion) on top, shave or grate the extra Parmigiano Reggiano over the dish (about 1 tbsp per serving), and optionally squeeze a little lemon (about 1/2 tsp) for brightness. Serve immediately while warm.