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By TODAY

New York City's Parm has become famous for its Italian comfort classics, especially its various — you guessed it — parm sandwiches and platters. Here, chef-owner Mario Carbone shares his recipes for Chicken Parmesan and Eggplant Parmesan — two bubbly, cheesy delights. 


Tomato compote

  • 2 gallons crushed jersey tomatoes
  • 1 cup olive oil
  • 1 head of garlic, split
  • 4 ounces basil leaves with stems

Bloom olive oil, garlic and basil on low heat for 20 minutes. Heat tomato in stainless pot. Season with salt and sugar. Strain oil into tomato and emulsify. Discard basil and garlic. Cook for 15 minutes.

Chicken Parmesan

  • 1 pound boneless, chicken breast
  • 8 ounces all-purpose flour
  • 8 ounces breadcrumbs
  • 4 eggs, lightly beaten
  • Olive oil
  • 2 ounces butter
  • 1 garlic clove
  • Thyme sprigs
  • 3 ounces of tomato compote
  • Parmesan cheese for sprinkling
  • 2 ounces of sliced mozzarella
  • 1 seeded semolina roll per serving

To make the chicken:

Cut chicken into 4-ounce pieces and lightly pound to be about 1/2-inch thick and even. Dredge the cutlet into the flour, then egg, then into breadcrumbs.

In a large sauté pan, heat olive oil and butter over medium heat. Add garlic and thyme. Fry chicken until golden brown. Season generously with salt.

Spread three ounces of the tomato compote onto chicken. Sprinkle with Parmesan and two ounces of sliced mozzarella. Melt cheese in broiler until browned. Place chicken on seeded semolina roll and garnish with Parmesan and torn basil.

Eggplant Parmesan

  • 3 large eggplants, sliced lengthwise about ¼ in thick
  • 1 pound all purpose flour
  • 1 pound breadcrumbs
  • Olive oil
  • Butter
  • 10 ounces mozzarella, sliced thin
  • 1 pound grated Parmesan
  • 64 ounces tomato compote
  • Equipment: 1 9-inch by 13-inch rectangle spring-form pan

Fry eggplant in oil and garlic until golden brown and season with salt. Cool eggplant on paper towels.

Place a single layer of eggplant in spring-form pan, laying each piece flat and covering all surfaces. Spoon eight ounces of tomato compote and spread evenly on eggplant. Sprinkle generously with Parmesan, sliced mozzarella and torn basil leaves.

Add a second layer of eggplant, flat and covering all surfaces. Spoon eight ounces tomato compote and spread evenly. Sprinkle generously with Parmesan, mozzarella and torn basil leaves.

Lay eggplant over third layer, flat and covering all surfaces. Spoon eight ounces tomato compote and sprinkle generously with Parmesan and torn basil leaves. Cover with a double-layer of foil.

To heat: Bake in a preheated 350 degree oven for 45 minutes. Let cool completely and remove spring-form pan.

Slice into 14 pieces. Reheat and serve with tomato compote and grated Parmesan.