Jul 14 2026
Restaurants›Trattoria Polipo›Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

Inspired by Trattoria Polipo
Time1h 30m
Serves4

Fried Eggplant with Mozzarella, Marinara, Spaghetti

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Ingredients

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Eggplant Preparation

Marinara Sauce

Assembly

Method

Eggplant Preparation

  1. 1

    Prepare the Eggplant

    Slice the eggplants into 1/4 inch thick rounds. Lay them on a baking sheet and sprinkle salt on both sides. Let them sit for about 30 minutes to draw out moisture.

  2. 2

    Dredge the Eggplant

    After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

  3. 3

    Fry the Eggplant

    Heat olive oil in a large skillet over medium heat. Dip each eggplant slice first in flour, then in beaten eggs, and finally in breadcrumbs. Fry in the hot oil until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Marinara Sauce

  1. 4

    Cook the Marinara Sauce

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add canned tomatoes, oregano, basil, salt, black pepper, and sugar. Simmer for 20-25 minutes, stirring occasionally.

Assembly

  1. 5

    Cook the Spaghetti

    While the sauce is simmering, cook the spaghetti according to package instructions in salted boiling water. Drain and set aside.

  2. 6

    Layer the Dish

    Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce, followed by a layer of fried eggplant, mozzarella cheese, and parmesan cheese. Repeat layers until all ingredients are used, finishing with a layer of sauce and cheese on top.

  3. 7

    Bake

    Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

  4. 8

    Serve

    Serve the eggplant parmigiana hot over a bed of spaghetti, garnished with fresh basil if desired.

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