Weeknight Eggplant Parmigiano

If you’ve read our blog for awhile, you know that we love eggplant.  This is a quick weeknight meal best served over buttered pasta.

Pre-heat oven to 350 degrees.

Peel a large Eggplant and cut horizontally into 1/2 – 3/4 inch slices (ideally, you’d like to have an even number)
Place Eggplant slices on a paper towel and sprinkle with Salt.
Let sit for 5 minutes and soak up accumulated moisture with a paper towel.
Turn Eggplant over and repeat.

In the meantime, whisk 3 Eggs in a shallow dish.

And, pour 1 1/2 cups Italian Style Bread Crumbs in another shallow dish.

In a large skillet, pour Olive Oil to 1/2 inch depth and heat for about 5 minutes.
Dip one slice Eggplant into Eggs, turning to coat, then coat it with Bread Crumbs.
Place coated slice of Eggplant into skillet and fry for about 5 minutes on each side.
Place on a platter lined with paper towels.
Repeat until all of the Eggplant is cooked – you can fry 2 – 3 slices at a time.

Open a can, or jar, of your favorite Marinara Sauce – we used Trader Joe’s.
Pour 1/3 of sauce into an 8-inch square baking pan.
Place one layer of Eggplant on bottom of pan.
Top each piece with a slice of Provolone (or Mozzarella).
Pour remaining sauce over stacks and top each stack with shredded Parmesan Cheese.
Bake for 30 minutes.
Let rest for 5 minutes before serving.

Prepare 1/2 pound short pasta according to package directions.
Strain and toss with 2 Tablespoons Butter, 1 Tablespoon Olive Oil, Salt, and Pepper.

Spoon pasta in a bowl and place Eggplant stack on top.
Ladle with extra sauce.

Buon Appetito!

Tug Boat – Port Jefferson, NY
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!


  1. says

    By the way, when we lived on Long Island we lived one town away from Port Jeff! One of our favorite lunch spots! Glad you were there the week before Sandy hit! It’s such a beautiful area!

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