freeform eggplant parmesan with arugula and tomatoes

We fell in love with the contrast of textures in this eggplant Parmesan: a crispy golden crust and a melt-in-your-mouth soft interior.
By: Anna Becker / 08/16/2016 /

The trick is to season the eggplant with salt and let it sit until it releases some of its liquid. Meanwhile, grated tomato and garlic simmer into our signature 5-minute sauce. Fresh arugula rounds out the meal with a peppery bite. Cook, relax, and enjoy!

What you'll need: 1 lb eggplant 1 beefsteak tomato 1 large clove garlic 1 oz Grana Padano cheese 1 cup panko breadcrumbs 1 lemon 3 oz baby arugula coarse salt 2 large eggs olive oil ½ cup plus 1 tbsp.

Equipment: box grater small saucepan 2 shallow baking dishes large skillet

Recipe steps:

  1. Drain eggplant Slice eggplant ½-inch thick. Place on a layer of paper towels and season with ¾ teaspoon salt. Set aside 10 minutes. Flip eggplant and season with another ¾ teaspoon salt. Set aside 10 minutes, then pat dry.

  2. Make tomato sauce Meanwhile, grate tomato on large holes of a box grater directly into a small saucepan. Peel garlic and grate on small holes into saucepan. Add 1 tablespoon oil and season with salt and pepper. Bring to a simmer and cook, swirling occasionally, until slightly thickened, about 5 minutes. Remove from heat.

  3. Prepare breading Grate half of Grana Padano and place in a shallow baking dish with panko; toss to combine. Beat eggs in a separate shallow dish and season with salt and pepper.

  4. Bread eggplant Working a few at a time, dip eggplant slices in egg, turning to coat. Remove from egg, letting excess drip back into dish, then dip into breadcrumbs, turning to coat. Transfer to a parchment-lined rimmed baking sheet.

  5. Fry eggplant Line a rimmed baking sheet with paper towels. Heat ½ inch oil (about ¾ cup) in a large skillet over medium-high. When oil is hot, working in batches, add eggplant to skillet and cook, turning once, until golden brown, 1–2 minutes per side. Transfer to the paper towel lined sheet to drain and repeat with remaining eggplant.

  6. Serve Halve lemon. Spread tomato sauce on a platter or plates and top with eggplant and arugula. Shave or grate remaining Grana Padano over top. Serve with lemon halves for squeezing over arugula and eggplant. Enjoy!

Cook more great recipes. Order Martha & Marley Spoon here!