Eggplant Parmesan
Eggplant Parmesan is a great dish for entertaining. It's not too difficult to make, and you can even make it ahead of time. This Italian dish is loaded with flavor and can easily be stored in your freezer for up to three months. It's easy to prepare and can be served by anyone. You can also freeze the roasted eggplants in the freezer. Once roasted, the eggplant slices will freeze nicely.
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Servings: 4 servings
Calories: 229kcal
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Ingredients
Ingredients
- 8 oz. eggplant
- 1 tsp. salt
- ¼ cup parmesan cheese finely grated
- 8 oz. mozzarella grated
- Flour for breading
- Egg for breading
- 1 tsp. water
- Bread crumbs for breading
- 6 tbsp. olive or vegetable oil
- 12 oz. spaghetti sauce
Instructions
- eggplant pie with ham cheese tomatoes and eggs
- Cut the eggplant into ¼ inch thick apiece. Sprinkle the eggplant cuts with salt, seeing to it that they are salted on both sides. Set aside the eggplants in a colander for about 30 minutes.
- Get the eggplant slices and blot the moisture that comes out from them with a paper towel. Again, blot the moisture with a second paper towel.
- If you haven’t shredded the cheese, shred both mozzarella and parmesan.
- Put the egg and bread crumbs in two separate dishes while putting the flour in a plastic bag. Add 1 tsp. of water to the egg and beat the two together with a fork.
- Array all the dishes: eggplant slices, flour (in a bag), egg, bread crumbs and an extra plate.
- Put all the eggplant slices into the plastic bag with flour and gently shake. Now, one by one get the slices into the egg, then into the crumbs and set onto the plate. Make sure that both sides of each slice are covered with breading.
- Set your skillet over a medium flame and pour 3 tbsp. of oil. Commence frying the breaded eggplant slices with each side cooked in about 4-5 minutes. Flip over and do the same frying instruction.
- Put the fried eggplants over a dish with a paper towel to get rid of the excess oil.
- In an oven dish, set the spaghetti sauce and proceed into aligning the eggplants over it.
- Cover the eggplants first with mozzarella cheese, then with parmesan.
- Bake the eggplants for about 15 minutes in a 435⁰F heat until the cheese is golden and the sauce is foamy.
- Remove from the oven and serve the eggplant parmesan cheese.
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Notes
It's essential to layer the ingredients properly to achieve that perfect balance of flavors in every bite.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 9g | Protein: 16g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 1380mg | Potassium: 460mg | Fiber: 3g | Sugar: 6g | Vitamin A: 813IU | Vitamin C: 7mg | Calcium: 377mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.