Eggplant Parmigiana (Parmigiana di Melanzane)

Name: Eggplant Parmigiana (Parmigiana di Melanzane)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving
Ingredients: 2 eggplants; 600 ml tomato passata; 100 g flour; 300 g Parmigiano Cheese; 300 g mozzarella cheese; 500 ml olive oil; basil leaves; 2 cloves garlic; coarse salt; salt; black pepper

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6
Calories
1161 kcal
Course
Main Course
Cuisine
Italian, Vegan

Eggplant Parmigiana (Parmigiana di Melanzane)

Iris Warren

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Eggplant Parmigiana is a very rich and nutritious baked dish made with eggplant, parmigiano cheese, mozzarella, tomato sauce and basil. These are the classic ingredients of this delicious recipe.Eggplant Parmigiana or Eggplant Parmesan (in Italian Parmigiana di Melanzane) is one of the most successful dishes of the Mediterranean tradition and of Italian cuisine

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Ingredients

Servings

2 eggplants
600 ml tomato passata - ~3 cups
100 g flour - ¾ cup
300 g Parmigiano Cheese - ~3 cups, grated
300 g mozzarella cheese - ~10 oz, fresh
500 ml olive oil - 2 ⅓ cups, extra virgin
basil leaves - fresh
2 cloves garlic
coarse salt
salt - to taste
black pepper - to taste

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Instructions

To make eggplant parmigiana, first thing wash the eggplants then dry them. Cut them into slices lengthwise to a thickness of about 5 mm (about half inch).
Place them on a plate and sprinkle with a little coarse salt to make them lose their bitter water. Cover and let them loose their water for at least 30 minutes.
Meanwhile, prepare the tomato sauce. Put three tablespoons of extra virgin olive oil and the Tomato Passata in a saucepan. Cook over low heat with the lid closed for about half an hour with a few basil leaves and two cloves of garlic. Add a pinch of fine salt and a little ground black pepper to taste.
Rinse the eggplants to remove the salt and dry them very well.
Flour the slices one by one and then fry them in plenty of oil. Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels.
Take a baking dish and place 3 or 4 tablespoons of tomato sauce on the bottom. Arrange the first layer of fried eggplants.
Place a few slices of mozzarella and sprinkle 2 or 3 tablespoons of Parmigiano cheese. Now repeat the layers until you finish all ingredients. So, first put a few tablespoons of tomato sauce
then another layer of eggplant and always cover with mozzarella and Parmigiano. Finish the last layer with tomato sauce and grated Parmigiano.
Preheat the oven to 180°C (350°F) and bake for about 30 minutes. In the last 3 minutes set the oven to grill mode and brown the top. Let cool eggplant Parmigiana for 10 minutes before serving. Add few fresh basil leaves on top for decoration.

Nutrition Information

Show Details

Serving 100g Calories 1161kcal (58%) Carbohydrates 35g (12%) Protein 34g (68%) Fat 101g (155%) Saturated Fat 25g (125%) Polyunsaturated Fat 9g Monounsaturated Fat 63g Cholesterol 74mg (25%) Sodium 1151mg (48%) Potassium 942mg (27%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 1328IU (27%) Vitamin C 15mg (17%) Calcium 883mg (88%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1161 kcal

% Daily Value*

Serving	100g
Calories	1161kcal	58%
Carbohydrates	35g	12%
Protein	34g	68%
Fat	101g	155%
Saturated Fat	25g	125%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	63g	315%
Cholesterol	74mg	25%
Sodium	1151mg	48%
Potassium	942mg	20%
Fiber	7g	28%
Sugar	12g	24%
Vitamin A	1328IU	27%
Vitamin C	15mg	17%
Calcium	883mg	88%
Iron	4mg	22%