eggplant parm | designlovefest
eggplant parm | designlovefest

my aunt gifted me the Repertoire by Jessica Battilana last year and it has quickly become one of my favorites. it’s really geared towards the home cook, people like me who want to make delicious meals but don’t want anything too fussy or over the top. you can tell that she really tested and refined all of the recipes and everything i’ve made has been excellent including this eggplant dish we’re sharing today. i highly recommend the cookbook. i’m pretty picky when it comes to which cookbooks i keep around, they really have to stand the test and deserve their space on my shelf and this one has passed with flying colors. – joanie

eggplant parm | designlovefest

jessica calls it “new eggplant parm”. she has simplified the whole process and kept it to the basics, fried eggplant, cheese, sauce and that’s it. it’s simple and delicious!

what you’ll need: 
• 2 1/2 pounds eggplant
• salt + pepper
• 1/2 cup AP flour
• 2 eggs beaten
• 2 cups panko bread crumbs
• 3/4 cup grated parmigiano reggiano
• canola oil for frying

for the sauce: 

• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped yellow onion
• 2 cloves garlic, peeled and thinly sliced
• 2 pints cherry tomatoes
• 1 tablespoon chopped fresh oregano

to top:
• 1/2 lbs fresh mozz:rella
• flaky salt
• torn basil leafs


eggplant parm | designlovefest

• cut eggplant into 1/2″ thick slices and season both sides with salt and pepper. put the flour, beaten eggs, and bread crumbs mixed with the grated cheese into 3 different containers. she recommends cake pans which work great if you have them.

• dip each piece of eggplant first in the flour, then in the egg and finally in the panko mixture pressing down lightly so the breading mixture sticks. place each piece on a baking sheet until you’ve coated all your eggplant.

• heat 1/2 each oil in a large frying pan over medium heat. set a wire rack over a baking sheet. when the oil is hot (you can test the oil by touch a piece of the eggplant to the oil with tongs and seeing if it sizzles) add the eggplant in a single layer. cooking until golden brown on each side, it took us about 5 minute per side but go by the color, not the time! once cooked place on the wire rack to cool. i lightly salted them while they were still warm but that’s optional, i’m just totally addicted to salt 🙂

eggplant parm | designlovefest
eggplant parm | designlovefest
eggplant parm | designlovefest
eggplant parm | designlovefest

• for the sauce, in a medium pan over medium heat, heat the olive oil, then add the onion and cook, stirring until translucent, about 6 minutes. add the garlic and cook for 1 more minute, then add the cherry tomatoes and cook until they begin to soften and pop, about 5 minutes. reduce the heat to low, add oregano and cook until the sauce thickens slightly, 5 minutes or more. season to taste with salt. Remove from the heat and transfer to a serving bowl.

eggplant parm | designlovefest
eggplant parm | designlovefest

• final step! preheat the broiler to high. transfer the eggplant slices to an oven safe platter or baking sheet. top each slice with mozzarella and broil until melted. Remove from the oven, sprinkles with flaky salt, garnish with torn basil and serve immediately with the sauce alongside or on top!

eggplant parm | designlovefest
eggplant parm | designlovefest
eggplant parm | designlovefest

if you’re curious, you can find Jessica’s cookbook here on amazon!

images by: ivan solis


Add your own

    Annie Slocum says:

    Mouthwatering and beautiful!!!

    yummy! My aunt makes a similar recipe too…wow craving some now, will def try to make this! thank you! 🙂



    Thank you so much for featuring my book! I am glad you liked the recipe.

    bri says:

    Such a fab cookbook, we love it! Xx

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