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Eggplant Parmigiana with Martone Street Campagna Marinara Sauce

Eggplant Parmigiana with Martone Street Campagna Marinara Sauce

Golden, tender eggplant layered with rich marinara and Parmigiano-Reggiano - few dishes embody Italian comfort quite like Eggplant Parmigiana. This version celebrates simplicity, using Martone Street Campagna Marinara Sauce for that classic, slow-simmered tomato flavor. It’s crispy on the outside, soft on the inside, and full of that unmistakable homemade warmth - made easier for today’s kitchen.

Try It with Martone Street Sauce

At Martone Street, we believe great food starts with great sauce. Our Campagna Marinara is crafted with simple, honest ingredients - vine-ripened tomatoes, fresh basil, and no shortcuts. It’s the perfect way to bring the warmth of an Italian kitchen to your table, no matter how busy the week gets.

Explore our full pasta sauce collection and find your favorite flavor.

Serves 4

Ingredients

  • 2 to 4 small eggplants, peeled and sliced lengthwise into ½-inch thick slices (you’ll need 4 slices per serving)
  • Kosher salt
  • 1 cup all-purpose flour
  • 2 to 3 large eggs, beaten with a splash of water (use 3 eggs if using 4 eggplants)
  • Extra-virgin olive oil, for frying
  • 24 ounces Martone Street Campagna Marinara Sauce (you may have extra - serve with more sauce if desired)
  • 1 cup grated Parmigiano-Reggiano cheese
  • Fresh basil
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Instructions

Step 1: Prepare the Eggplant

Lay the peeled eggplant slices on a paper towel–lined sheet pan. Sprinkle both sides generously with kosher salt and let sit for 30–45 minutes. This draws out excess moisture and bitterness, giving you that perfect texture.

Step 2: Set Up the Dredging Station

While the eggplant rests, preheat the oven to 375°F. In one shallow bowl, beat the eggs with a splash of water. In another, season the flour with a pinch of kosher salt. Pat the eggplant slices completely dry before dredging.

Step 3: Dredge and Fry

Working one slice at a time, coat the eggplant in flour, then dip into the egg mixture, letting excess drip off. Heat about ¼ inch of olive oil in a skillet over medium heat. Pan-fry the eggplant slices in batches for 2–3 minutes per side, until golden brown. Transfer to a paper towel–lined pan to drain excess oil.

Step 4: Bake for Tenderness

Arrange the fried slices on a wire rack set over a sheet pan. Bake for 12–15 minutes, flipping once halfway through, until tender and fully cooked.

Step 5: Warm the Sauce

While the eggplant bakes, gently warm the Campagna Marinara Sauce in a small saucepan over low heat for 8–10 minutes to reduce slightly. You may not need all of it - save extra for serving at the table.

Step 6: Assemble and Serve

On each plate, build two small stacks using four eggplant slices total:

  1. Bottom eggplant slice
  2. Spoonful of sauce (about 2 tablespoons)
  3. Torn basil and grated Parmigiano-Reggiano
  4. Second eggplant slice on top

Repeat with remaining slices, layering sauce, basil, and Parmigiano-Reggiano between each. Serve immediately with additional warm sauce on the side and a drizzle of extra-virgin olive oil.
  • Serves 4
  • Classic Italian comfort made with Martone Street Campagna Marinara Sauce
  • Crispy, baked eggplant layered with basil and Parmigiano-Reggiano
  • Perfect for weeknight dinners or family-style entertaining

Serving Suggestions

Eggplant Parmigiana is best enjoyed with a side of spaghetti tossed in Signature Pomodoro or paired with a light salad dressed in olive oil and lemon. For a spicier take, try substituting with Arrabbiata Calabrian Chili & Garlic Sauce for an extra kick.

Frequently Asked Questions

What is Eggplant Parmigiana?

Eggplant Parmigiana is a traditional Italian dish featuring layers of fried eggplant, tomato sauce, and cheese. It’s similar to lasagna but lighter and vegetarian-friendly.

Do I need to salt the eggplant?

Yes - salting removes excess moisture and bitterness, ensuring the eggplant cooks evenly and crisps beautifully when fried.

Can I bake the eggplant instead of frying?

Absolutely. Baking after a light fry helps the eggplant stay crispy while finishing tender inside.

Which Martone Street sauce should I use?

Our Campagna Marinara Sauce is ideal for Eggplant Parmigiana, but you can also use Arrabbiata for heat or Mediterranean Style for a lighter, herb-forward twist.

Can I make Eggplant Parmigiana ahead of time?

Yes. You can fry and bake the eggplant slices in advance, then assemble and warm before serving. Just heat the marinara fresh for the best flavor.

Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street
Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street
Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street - Nutrition Label
Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street - By Scott Conant

Martone Street

Campagna Marinara Tomato, Onion, Olive Oil & Basil

Rustic and hearty, our Campagna Marinara combines tomatoes, sweet onion, garlic, basil, and olive oil for a flavor that feels homemade. Crafted by Chef Scott Conant, it brings restaurant-level taste... Learn more
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Sale price $9.99

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