Eggplant Parmesan Recipe

Posted by
Rate It!
Eggplant Parmesan
Add your photo!
Ingredients
15
Count
Nutrition
444
Calories
Total time
120
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
  2. While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute.
  3. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
  4. Coarsely chop tomatoes, then coarsely purée in batches in a blender.
  5. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds.
  6. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
  7. ~~~~
  8. Put oven rack in middle position and preheat oven to 375°F.
  9. ~~~~
  10. Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl.
  11. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
  12. Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated.
  13. Transfer breaded eggplant slices to a baking sheet, with sheets of parchment or wax paper between layers.
  14. Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
  15. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish.
  16. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary.
  17. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella.
  18. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano and shredded cheeses (if using).
  19. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
  20. **Note: Tomato sauce can be made 1 day ahead and chilled, covered.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 444.16 Kcal (1860 kJ)
Calories from fat 122.19 Kcal
% Daily Value*
Total Fat 13.58g 21%
Cholesterol 132.83mg 44%
Sodium 1791.25mg 75%
Potassium 1126.18mg 24%
Total Carbs 93.28g 31%
Sugars 14.75g 59%
Dietary Fiber 52.41g 210%
Protein 33.57g 67%
Vitamin C 43.1mg 72%
Iron 1.9mg 11%
Calcium 610.8mg 61%
Amount Per 100 g
Calories 64.03 Kcal (268 kJ)
Calories from fat 17.61 Kcal
% Daily Value*
Total Fat 1.96g 21%
Cholesterol 19.15mg 44%
Sodium 258.22mg 75%
Potassium 162.35mg 24%
Total Carbs 13.45g 31%
Sugars 2.13g 59%
Dietary Fiber 7.55g 210%
Protein 4.84g 67%
Vitamin C 6.2mg 72%
Iron 0.3mg 11%
Calcium 88.1mg 61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top