Island Eggplant Marinara Recipe

Prepare eggplant

Trim ends off eggplants and slice into 1/2-inch thick rounds. Place slices in a single layer on a rack or baking sheet and sprinkle both sides lightly with 1 tsp salt. Let sweat for 20–30 minutes to remove excess moisture, then pat dry with paper towels.

Set up dredging station

Place flour in a shallow dish. In a second shallow bowl, beat 2 eggs with 1 tbsp water until smooth. In a third bowl, combine 1.5 cups panko, 1/4 cup grated Parmesan, 1 tsp dried oregano, and 1/2 tsp black pepper.

Coat eggplant

Working in batches, dredge each eggplant slice in flour, shaking off excess, dip into beaten egg, then press into the panko mixture to coat thoroughly on both sides. Transfer coated slices to a wire rack while heating oil.

Pan-fry eggplant

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering. Fry coated eggplant slices in a single layer (do not overcrowd) 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined tray and keep warm in a low oven (200°F/95°C) while finishing remaining slices.

Warm marinara

Place 2 cups marinara in a small saucepan and warm over low heat, stirring occasionally, until just simmering. Stir in 2 tbs olive oil for gloss and flavor adjustment, then reduce heat to very low to keep warm.

Assemble eggplant marinara

Preheat broiler (or oven to 425°F/220°C if you prefer). Spoon a thin layer of warm marinara into a shallow baking dish or onto individual plates. Arrange fried eggplant slices in a single layer over the sauce (overlap slightly if needed). Top each slice with a basil leaf and a provolone slice (fold or tear to fit). Spoon a little extra marinara over the provolone.

Melt cheese

Place the assembled dish under the broiler 1–2 minutes until provolone is melted and just starting to bubble. If using the oven, bake 6–8 minutes until cheese is melted. Remove carefully.

Prepare bain-marie

Bring 1 cup water to a gentle simmer in a saucepan. Reduce heat to low so water is barely simmering. Place a heatproof bowl (metal or tempered glass) over the saucepan, ensuring the bowl bottom does not touch the water.

Whisk yolks

In the bowl, whisk 3 egg yolks vigorously until slightly thickened. Add 1 tbsp fresh lemon juice and continue whisking to combine.

Emulsify butter

While whisking constantly, slowly drizzle the hot melted butter into the egg yolk mixture in a thin steady stream. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Season with 1/2 tsp salt and 1/8 tsp cayenne. Keep warm (off heat) until ready to serve.

To plate, spoon additional warm marinara onto serving plates if desired, transfer 3 eggplant slices per serving on top. Drizzle 1–2 tbs hollandaise over each portion, or serve hollandaise on the side for guests to add. Garnish with remaining fresh basil leaves, a sprinkle of microgreens or chopped parsley, and lemon wedges on the side.

Serve immediately while eggplant is crisp and cheese is melty. Leftovers: store components separately (eggplant and sauce) and reheat gently to preserve texture.