Traditional Eggplant Parmigiana
User Reviews
5.0
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Resting Time
30 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
176 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Traditional Eggplant Parmigiana
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When it comes to Italian comfort food, one dish that stands out is this Eggplant Parmigiana. Also known as Eggplant Parmesan, this traditional dish made with delicious layers.
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Ingredients
- 2-3 eggplants thinly sliced
- 1-2 teaspoons salt (divided)
- ¼-⅓ cup all purpose flour
- 23 ounces tomato puree/passata (1 bottle)
- 1-2 tablespoons olive oil
- ¼ cup water
- 1 large or 2 medium fresh mozzarella (cubed about ¾-1 cup)
- ¾ cup freshly grated parmesan/parmigiano cheese
- 6-8 fresh basil leaves
- ½ medium white onion (or shallot) finely chopped
EXTRAS
- 3-4 tablespoons vegetable oil (for frying)
- 2 tablespoons freshly grated parmesan/parmigiano cheese
Instructions
- Pre-heat the oven 350F/180C.
- Thinly slice the eggplant (a little less than ¼ inch), place in a bowl and toss with approximately 1 teaspoon of salt. Let sit then drain. Lightly towel dry. Dip the slices in flour, shake out any excess, then fry in hot oil until golden and tender. Move to a paper towel lined plate and drain.
- Chop and cube the mozzarella, place the cubes in a sieve and drain, then use paper towels to gently dry the cheese.
- In a large skillet or sauce pan add the olive oil and chopped onion, sauté for 2 minutes or until transparent. Then add the pureed tomato, salt and fresh basil. Cook on medium high heat until thickened and creamy.
- In a medium baking dish or casserole dish (about 10 inches / 25 cm), add some sauce to the bottom of the pan, place a layer of eggplant, top with some sauce, grated parmesan cheese, some cubes of mozzarella continue for another 2-3 of layers, depending on the size of your baking dish.
- Bake approximately 30-35 minutes until cooked through and golden on top. If it starts to brown too much, tent the dish with foil and continue baking. Remove from the oven, let sit 5-10 minutes, sprinkle with Parmigiano before serving. Enjoy!
Notes
- It’s best to pick medium to small eggplants they are more tender and contain fewer seeds than the much bigger ones. You are going to find seeds in the eggplant, but no worries you can eat them, just make sure they are white and not black. Black seeds indicate a tougher older vegetable. You can peel them or leave the skin if you wish.
- You can tell if it’s tender and young by its firmness, size, colour and uniformity. The best ones are tender but firm, with smooth, shiny skin. In good condition the stem should be bright green, as it turns brown it becomes less desirable.
- This eggplant parmesan bake will keep just as well as any other eggplant dish. You can store the leftovers in an airtight container, either altogether, or separated by serving size, and keep in the refrigerator for up to 5 days.
- If you want to make freeze half for later, or you want to make a double batch for an easy to heat up dinner during busy weeks, you can also freeze the dish.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
11mg
(4%)
Sodium
642mg
(27%)
Potassium
872mg
(25%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
752IU
(15%)
Vitamin C
16mg
(18%)
Calcium
150mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 642mg | 27% |
| Potassium | 872mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 752IU | 15% |
| Vitamin C | 16mg | 18% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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