Jersey-Style Eggplant Parm

1 week ago 7

Democracy Dies successful Darkness

3.8 (29)

By Mike Friedman

This homey, saucy eggplant parm dispenses with the accustomed breading and frying due to the fact that breaded eggplant rapidly turns soggy, according to District-based cook Mike Friedman. Instead, the eggplant is roasted successful a batch of lipid and is layered with homemade herb condiment and 2 types of cheese, with breadstuff crumbs connected apical for crunch.

Adapted from cook Mike Friedman of All-Purpose Pizzeria successful the District's Shaw neighborhood.

Ingredients

measuring cup

Servings: 4-6

For the sauce

1/4 cupful extra-virgin olive oil
1 clove garlic, thinly sliced
1 (28-ounce) tin no-salt-added full peeled tomatoes, preferably San Marzano
1 spoon dried oregano, preferably Greek oregon Italian
1/4 spoon good salt

For the eggplant

One (1 1/2-pound) eggplant, chopped into 1/4-inch slices
1/2 spoon good salt
1/2 cupful extra-virgin olive oil

For assembly

1 clove garlic, thinly sliced
1 cupful shredded part-skim mozzarella food (4 ounces)
1/4 cupful (about 1 ounce) grated Parmigiano-Reggiano cheese
8 ample caller basil leaves, torn
1/2 cupful toasted plain breadcrumbs

Nutritional Facts

Per serving (based connected 6, utilizing fractional the sauce)

Calories
360
Fat
29 g
Saturated Fat
6 g
Carbohydrates
20 g
Sodium
500 mg
Cholesterol
15 mg
Protein
10 g
Fiber
5 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook Mike Friedman of All-Purpose Pizzeria successful the District's Shaw neighborhood.

Tested by Joe Yonan.

Published September 28, 2016

Updated March 15, 2026