Eggplant Parmigiana
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
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Additional Time
15 mins
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
58 kcal
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Course
Dinner
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Cuisine
Italian, Vegetarian
Eggplant Parmigiana
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Soft and perfectly fried eggplant layers with mozzarella nestled between the layers and tomato sauce. Each bite is rich and savory.
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Ingredients
- 2 pounds eggplant
- 1 pound fresh or canned San Marzano tomatoes
- basil few leaves
- 2 mozzarella
- Parmesan Cheese
- oil
- salt
- pepper
Instructions
- Clean the eggplants and remove the skin and the top core.
- Cut the eggplant lengthwise making sure to keep the same thickness
- Place the cut slices over a cutting board and cover with salt within each layer
- Place over another cutting board and make sure it is in the sink slightly tilted so all the bitter juice will drain off.
- While the eggplants are resting start the tomato sauce. Peel the garlic and place in a pan with a glass size of oil. Golden the garlic, squeeze it and toss it.
- Add the tomatoes. If using fresh, then cook for a few minutes in hot water, then peel them, cut in half, remove seeds and cut them in fillets. If using canned, give it a few turns in the blender. Add salt and pepper and the basil. Cook at low heat for 5 minutes and then remove the basil.
- When the eggplant are ready to fry, dry them with paper towel and fry 3-4 slices at the time with plenty of hot oil (not smoking or they will burn).When golden remove and place on paper towel.
- When tomatoes sauce and eggplant are ready, start putting together the parmigiana. In an oven proof pan add a layer of tomatoes sauce, cover with eggplant slices next to each other.
- Cover lightly the eggplants with tomatoes sauce, a rich layer of parmesan cheese. In top of the parmesan add the mozzarella thinly sliced. Add a small amount of salt over it.
- Make another layer of eggplants, tomatoes, cheese as above. End with eggplants covered with tomatoes sauce
- Add parmesan cheese. If there is mozzarella left cut in small pieces and add in top.
- Cook the parmigiana in the oven at 400 for 35 minutes. The top crust should be golden and when cutting the cheese stringy
- Let it rest for 10 minutes before cutting and serve.
Nutrition Information
Show Details
Calories
58kcal
(3%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Sodium
7mg
(0%)
Potassium
519mg
(15%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
50IU
(1%)
Vitamin C
5mg
(6%)
Calcium
23mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Sodium | 7mg | 0% |
| Potassium | 519mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 23mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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