Broiled Eggplant Parmigiana

This eggplant Parmigiana skips the deep fryer entirely. Eggplant slices get dipped in egg whites (no yolks), dredged in breadcrumbs, and broiled until golden on both sides. The result is a lighter version that still has a crispy coating without the oil-soaked heaviness of the traditional approach.

The tomato sauce is made from scratch with fresh tomatoes, not jarred sauce. Quartered tomatoes cook down with sauteed onions, garlic, oregano, and a bay leaf for 25 minutes, then get blended smooth. It’s fresher and brighter than anything from a can.

The broiled eggplant slices arrange over the pureed sauce in a baking dish, then bake at high heat to marry everything together. Parmesan goes on in the last five minutes, just long enough to melt and turn lightly golden.

Using egg whites instead of whole eggs for the coating is a small change that makes a real difference in both fat content and texture. The coating stays crispier and lighter.

Kitchen Tips

• Broil the coated eggplant slices 4 inches from the heat, about 3 minutes per side. Watch closely since breadcrumbs go from golden to burnt fast.
• Don’t peel the eggplant. The skin helps the slices hold their shape during broiling and baking.
• Process the tomato sauce until completely smooth for the best presentation under the eggplant.
• Use freshly grated Parmesan for sharper flavor and better melting.

Variations

• Add a layer of sliced mozzarella under the Parmesan for a gooier, more indulgent version.
• Stir fresh basil into the blended tomato sauce for an herby boost.
• Use panko breadcrumbs instead of regular for an even crunchier coating.