Mario Cantone's Ultimate Eggplant Parmesan
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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 garlic, split
    • 4 ounces basil leaves with stems
  • Eggplant Parmesan

    • 3 large eggplants, sliced lengthwise about ¼ in thick
    • 1 pound all purpose flour
    • 1 pound breadcrumbs
    • 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


For the compote: 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.

To make the eggplant:  

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.