• 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

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.