Eggplant Parmigiana
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium eggplant
- 2cups all-purpose flour
- ½teaspoon salt
- ¼teaspoon pepper
- 3eggs
- 2 to 3teaspoons milk
- Olive oil (like Bertolli)
- 3cups tomato sauce (homemade from canned plum tomatoes, or you can use marinara sauce)
- 1package (12 ounces) shredded skim-milk mozzarella cheese
- Grated Parmesan cheese
Nutritional analysis per serving (6 servings)
457 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 22 grams protein; 1017 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Peel the eggplant and slice into ¼-inch thick rounds.
- Step 2
In a small paper bag, mix the flour, salt and pepper. In a shallow bowl, beat the eggs with enough milk to thin them out. Shake a few eggplant slices at a time in the flour mixture to coat. Dip each slice into the egg mixture and drain in a bowl.
- Step 3
Heat about ¼ inch of olive oil in a cast-iron skillet and fry the eggplant on both sides in batches until browned. Drain on paper towels.
- Step 4
Spread some sauce over the bottom of a 13-by-9-inch baking pan and top with some eggplant. Spread with sauce and mozzarella. Repeat, making 2 to 3 layers, ending with mozzarella. Sprinkle Parmesan on top.
- Step 5
Cover pan with foil and bake 45 minutes to 1 hour, until the sauce is bubbly and the cheese is melted.
Private Notes
Comments
OK so I took this recipe as a starting point and goosed up my tomato sauce with a bit of chopped sirloin. I won't use skim-milk mozzarella and went for Mozzarella di Bufala. Remember to drain the cheese and let it dry out a bit before using it on pizza, parmigiana, etc. The real trick here is pre-frying the eggplant. The rounds come out so delicious that they risk not making it into the Parmigiana. In fact, I served them on their own as a side for grilled Tomahawk steak with grat success.
I still use this recipe as my "go to" for an eggplant main dish. But I have started using provolone instead of mozzarella. We find that it really enhances the flavour.
I really like this. My technique was sloppy (thick slices of eggplant, no draining, no bag for the flour), and the dish still worked out.
Big hit with the fam! Labor intensive but so worth it! I had some onions and mushrooms that needed to be cooked so I sautéed them with some basil and oregano and topped the eggplant with it in layers. A sprinkling of cayenne at the table really dresses it up.
Given the shortage of eggs right now, I made a kind of omelette out of the leftover eggs that I dipped the eggplant in, and I put the omelette on top of the eggplant and under another layer of cheese and red sauce. I also had some leftover fresh oregano, so I put that into the mix as well.
Serves only 4-5 people
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