Vegetable Recipes

Eggplant Parmigiano II (quickie recipe)

My Eggplant Parmigiano recipe has been up for over two years. Since that time, I’ve become convinced  that the oft required procedure of salting  eggplant slices and setting them aside for 45 minutes to “sweat” has no culinary

value.  It just over salts the eggplant and lengthens preparation time.  So of late, when making eggplant dishes, I have skipped the salt and sweat routine and I am still alive and well without it.

Here is “weeknight” eggplant Parmigiano recipe using unsweated eggplant, a commercial marinara sauce laced with sauteed shallots and garlic, Italian sausage, but no ground beef and no mozzarella. (1.5 hours less prep time)


See abbreviations, if needed

2          eggplants, sliced ¼ inch thick

1C        AP flour

2           eggs, beaten

8oz       Panko or other bread crumbs

1 C       grated Parmigiano Reggiano

2           medium spicy Italian sausage links

2T        EVOO

2          cloves garlic, pureed

2          shallots or small onion, diced

24 oz   bottle of prepared marinara sauce


1.  Set up an “English Breading Station”:  (three pie plates or paper plates: a, b, and c)

a.  flour and S/P

b.  egg wash-2 eggs

c.  Panko and a 1/4 C of the Parmigiano Reggiano

2.  One at a time: Flour an eggplant slice, then transfer it to the egg wash plate, then coat it thoroughly in the Panko plate

3.  Place all slices on a sheet pan with parchment paper. Or on a sheet pan greased with EVOO

4.  Bake the eggplant in a preheated 400F oven for 30 minutes, turning the pieces at 15 minutes, and then remove the crispy eggplant but leave the oven on 


5.  Place sausages in pan of water and BTB, cool, peel and slice into bite sized pieces

6.  In a large evaseé like pan, sauté the diced shallots and garlic in EVOO, to translucent and then the sausage

7.  To the evaseé, add the marinara sauce and BTB, then reduce heat and simmer for 2-3 minutes


8.   Spread some sauce in the bottom of large buttered baking dish

9.  Layer in half of the eggplant slices

10.  Add more sauce over the eggplant

11.  Layer in remaining eggplant and some more sauce but don’t drown this top layer

12.  Sprinkle with the remaining Parmigiano Reggiano

13.  Bake at 400F until bubbling, about 15 minutes

14.  Brown top under broiler

NOTE:  The crispy eggplant takes a little more time, but it’s

worth it.

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