Fried Eggplant with with Pecorino & Spicy Tomato Sauce Image

Fried Eggplant with with Pecorino & Spicy Tomato Sauce

Make this Tonight - "Spaghetti & Fried Eggplant with a Touch of Tomato"

Prep Time
Cook Time


  • 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.
  3. For the Tomato Sauce
  4. In a saucepot, heat olive oil over medium heat. Add garlic, onions, calabrian chilies and bay leaves, season and cook until soft and aromatic, about 8 minutes. Add tomatoes and lower heat. Cook for about 90 minutes, or until the tomatoes begin to taste sweet (if pressed for time we can always add sugar to speed up this process). Fold in herbs and remove from heat, adjust seasoning if needed.
  5. To plate: Place the eggplant in a shingled pile on one side of the plate. Spoon sauce into a ramekin and nestle next to eggplant. Liberally microplane the top of eggplant with pecorino. Finish with micro basil and a drizzle of olive oil.