This is a straightforward recipe that never fails to please, even for the eggplant wary.  Jazz legends Benny Goodman and Les Paul have enjoyed the dish, and I hope you and Jacques do, too. You can slice and cook the eggplant discs ahead and refrigerate or freeze them to use later.

Eggplant Parmigiana

Category

Category name

Serves

4

Ingredients

  • 1 large globe eggplant
  • 1 cup all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 4 large eggs, beaten
  • Italian-flavored breadcrumbs
  • Vegetable oil
  • 1 tablespoon unsalted butter
  • 2 cups prepared tomato sauce such as Ragu traditional or marinara sauce
  • Grated Parmigiano Reggiano cheese

Method

  1. Preheat the oven to 425°F and set an oven rack to the middle position.
  2. Using a sharp knife, cut the eggplant into thin slices, about ¼-inch or 4 to 5 pieces of paper thick. Gather three shallow bowls, and in the first, combine the flour, salt and pepper. In the second bowl, using a fork, beat the eggs until smooth. In the third bowl, add the breadcrumbs.
  3. Dip each slice of eggplant first in flour, shaking off any excess. Then, dip the floured eggplant slices in the egg, and, finally, dip them in the breadcrumbs. Place the coated eggplant on a wire rack set over a baking sheet and sprinkle with a little more salt.
  4. In a medium skillet or sauté pan, heat enough oil to fill the pan to a depth of ½ inch. Arrange the eggplant to fit in a single layer and cook, turning, until golden brown and crispy, about 3 minutes. Remove the cooked discs to the wire rack to cool. Repeat until all of the eggplant is cooked.
  5. In a medium, shallow gratin or casserole dish, pour enough tomato sauce to cover the base in a thin layer. Arrange the eggplant discs on top. Then, dollop spoonfuls of the tomato sauce onto each disc. Sprinkle with Parmigiano Reggiano cheese and repeat until all of the eggplant discs have been added. Top with more Parmigiano Reggiano cheese. Cover with aluminum foil and bake for 15 minutes. Remove the foil and return the dish to the oven to bake for another 5 minutes. Let sit for 5 minutes before serving.