Eggplant Parmesan (Tyler Florence) Recipe

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Eggplant Parmesan (Tyler Florence)
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Ingredients
20
Count
Nutrition
934
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
  2. Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.
  3. Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.
  4. Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
  5. Preheat the oven to 350 degrees F.
  6. To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.
  7. Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 934.21 Kcal (3911 kJ)
Calories from fat 346.37 Kcal
% Daily Value*
Total Fat 38.49g 59%
Cholesterol 180.53mg 60%
Sodium 2171.32mg 90%
Potassium 980.75mg 21%
Total Carbs 79.04g 26%
Sugars 14.02g 56%
Dietary Fiber 14.26g 57%
Protein 70.15g 140%
Vitamin C 6.9mg 12%
Iron 3.8mg 21%
Calcium 1491.6mg 149%
Amount Per 100 g
Calories 145.38 Kcal (609 kJ)
Calories from fat 53.9 Kcal
% Daily Value*
Total Fat 5.99g 59%
Cholesterol 28.09mg 60%
Sodium 337.9mg 90%
Potassium 152.62mg 21%
Total Carbs 12.3g 26%
Sugars 2.18g 56%
Dietary Fiber 2.22g 57%
Protein 10.92g 140%
Vitamin C 1.1mg 12%
Iron 0.6mg 21%
Calcium 232.1mg 149%

* 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
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Recipe Tags

Weightwatchers Points

  • 21.1
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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