5 from 6 votes
Eggplant Parmesan
Eggplant Parmesan is a well-known Italian dish. Eggplant is fried crispy and baked with marinara sauce and mozzarella cheese.
Prep Time
1 hr 20 mins
Cook Time
20 mins
Total Time
1 hr 40 mins
Servings:
8
Calories:
414 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 pounds eggplant
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 1/2 cups bread flour
- 3 egg
- 2 tablespoons olive oil
- 1/2 cup onion chopped
- 3 teaspoons garlic chopped
- 29 ounces stewed tomatoes (2 cans)
- 2 teaspoons Italian seasoning blend
- 1/4 cup vegetable oil
- 1/4 cup Parmesan Cheese shredded
- 1/2 pound mozzarella cheese
Instructions
- Wash and slice the eggplant into 3/8 inch slices. Sprinkle salt over the sliced eggplant on both sides. Allow eggplant to rest for about an hour to let the excess water in the eggplant to be pulled out via the salt. Pat eggplant dry with paper towels at the end of the hour to remove excess water and salt.
- While eggplant is resting you can make the sauce. In a medium-size saucepan over medium heat combine oil, onions, and garlic. Cook until the onions have become translucent. Add stewed tomatoes and Italian seasoning and stir. Reduce heat to low and allow to simmer.
- Preheat oven to 375 and begin breading eggplant. Create an egg wash by whisking together 3 eggs. Dropped sliced eggplant into the egg wash, then flour, and place on a wire rack for it to "dry". Once you have placed the flour layer on the eggplant, repeat with another coating of egg wash, and then dredge in breadcrumbs.
- Place the breaded eggplant back on the wire rack. Cook eggplant by placing about 1/4 cup of cooking oil in the bottom of a large skillet over medium-high heat. Place eggplant a few at a time in the skillet. Be careful not to overcrowd the eggplant. Cook for a couple of minutes on each side, cook until golden brown on both sides. Allow eggplant to drain on a wire rack. Place cooked eggplant in a baking dish, top each piece of eggplant with some Parmesan cheese.
- Ladle some sauce over each piece of eggplant. If you have plenty of eggplant you may want to make another layer of eggplant, Parmesan cheese, and sauce. Top with Mozzarella cheese and then bake until the cheese has melted.
Cup of Yum
Nutrition Information
Calories
414kcal
(21%)
Carbohydrates
44g
(15%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
86mg
(29%)
Sodium
770mg
(32%)
Potassium
575mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
510IU
(10%)
Vitamin C
11.7mg
(13%)
Calcium
242mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 414
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 770mg | 32% |
| Potassium | 575mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 242mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.