Phil's Eggplant (Aubergine) Parmesan Recipe

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Phil's Eggplant (Aubergine) Parmesan
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Ingredients
13
Count
Nutrition
419
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. Directions:.
  2. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes. 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. 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.
  3. Coarsely chop tomatoes, then coarsely purée in batches in a blender. 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. 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.
  4. Put oven rack in middle position and preheat oven to 375°F
  5. Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together the bread crumbs and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
  6. 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 the bread crumbs until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
  7. 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.
  8. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
  9. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes. Makes 8 main-course servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 418.5 Kcal (1752 kJ)
Calories from fat 87.61 Kcal
% Daily Value*
Total Fat 9.73g 15%
Cholesterol 126.74mg 42%
Sodium 1626.66mg 68%
Potassium 1129.4mg 24%
Total Carbs 53.44g 18%
Sugars 16.88g 68%
Dietary Fiber 9.86g 39%
Protein 30.35g 61%
Vitamin C 43.1mg 72%
Iron 1.9mg 11%
Calcium 650.4mg 65%
Amount Per 100 g
Calories 64.31 Kcal (269 kJ)
Calories from fat 13.46 Kcal
% Daily Value*
Total Fat 1.5g 15%
Cholesterol 19.48mg 42%
Sodium 249.98mg 68%
Potassium 173.56mg 24%
Total Carbs 8.21g 18%
Sugars 2.59g 68%
Dietary Fiber 1.52g 39%
Protein 4.66g 61%
Vitamin C 6.6mg 72%
Iron 0.3mg 11%
Calcium 99.9mg 65%

* 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

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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