Fried Eggplant with with Pecorino & Spicy Tomato Sauce

Chef Jamie Lauren takes you on a tasty tour of Italy with her Burrata, Tomato, & Pesto Crostini, Fried Eggplant with Pecorino & Spicy Tomato Sauce, Late-Night Anchovy Spaghetti and washes it all down with a Sparkling Negroni.


  • For the Eggplant
  • 1 Italian eggplant, partially peeled and sliced into ¼ rings
  • 3 Eggs
  • 3 cups Italian breadcrumbs
  • 1 cup Flour, AP
  • ½ cup Pecorino, locatelli, grated
  • 1 quart Olive oil blend for frying (or canola oil)
  • 2 Lemons
  • 12 cloves Garlic, peeled, smashed
  • Kosher Salt/Black Pepper to taste
  • For the Tomato Sauce
  • 24 ounces Crushed San Marzano tomatoes, canned
  • 8 cloves Garlic, peeled, minced
  • 1 Yellow onion, minced
  • 3 Calabrian chilies, chopped
  • 3 Bay leaves
  • 3 Tablespoons Basil, chopped
  • 2 Tablespoons Parsley, chopped
  • 4 Tablespoons Italian olive oil
  • Kosher salt/Pepper to taste


  1. For the Eggplant:
  2. Heat oil in a heavy bottom skillet over medium heat until it reaches 350 degrees. Place the eggplant slices on a sheet tray with a rack and lightly salt them on both sides. Allow to sit for 30 minutes to remove some of the bitter. Crack the eggs in a small mixing bowl and add a few tablespoons of water to make an egg wash. In a small bowl, combine pecorino and Italian breadcrumbs and set aside. Dredge eggplant in flour, then egg wash, then evenly coat with breadcrumb mixture. Cook eggplant in hot oil until golden on one side, flip over, add the garlic to the pan and continue cooking until golden on the other side. Place eggplant on a rack lined sheet tray and season with salt, squeeze lemon juice over the eggplant and reserve.

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