Eggplant Parmesan

The recipe Eggplant Parmesan could satisfy your Mediterranean craving in about 1 hour and 45 minutes. This recipe makes 4 servings with 489 calories, 26g of protein, and 18g of fat each. For $2.63 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 21 person were impressed by this recipe. It is brought to you by For the Love of Cooking. If you have parmesan, sugar, flour, and a few other ingredients on hand, you can make it. It works well as an affordable main course. Overall, this recipe earns a pretty good spoonacular score of 62%. Try Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Eggplant Parmesan, and Eggplant Parmesan for similar recipes.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 globe eggplant, cut crosswise into ¼ inch thick rounds

1 tbsp kosher salt

½ cup flour

Sea salt and freshly cracked pepper, to taste

2 eggs, well beaten

1½ cups plain panko crumbs

½ cup Parmesan, finely grated

2 tsp olive oil

1 small shallot, finely diced

3 cloves of garlic, minced

Pinch of crushed red pepper flakes

2 (15 oz) cans of diced tomatoes, one can blended slightly

¼ cup fresh basil, chopped

Pinch of sugar, if needed

1 cup fresh mozzarella, freshly torn or shredded

¼ cup Parmesan, finely grated

2-3 tbsp fresh basil, chopped

Equipment:

colander

sauce pan

immersion blender

baking sheet

oven

paper towels

whisk

bowl

spatula

glass baking pan

baking pan

Cooking instruction summary:

Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides. Place a colander in the sink and line the base and walls with the salted slices. Allow to sit for 45 minutes to allow the eggplant to release it's liquid. Don't skip this process or your eggplant will be soggy! Make the marinara while the eggplant is draining it's liquid by heating a small saucepan over medium heat. Add the shallot, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add one can of diced tomatoes. Blend the other can of diced tomatoes with an immersion blender for a few seconds before adding to the saucepan. Simmer, stirring occasionally. When the eggplant is nearly finished draining and the marinara is simmering, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees. Finish drying the eggplant by spreading the slices on a triple layer of paper towels and top with another triple layer of paper towels then cover with a baking sheet and press firmly to remove as much liquid as possible. Allow to sit for a few minutes. Wipe off the excess salt from each slice. Set aside until ready to dredge. Pour the flour onto a plate then season with sea salt and freshly cracked pepper, to taste. Whisk two eggs in a bowl until well combined. Place panko crumbs and parmesan in a pie plate and mix well. Dredge the dried eggplant slices first in the seasoned flour, next in the egg, and lastly in the panko/parmesan crumbs until evenly coated; set aside on a plate. Repeat with the remaining slices. Bake the eggplant by carefully removing the HOT baking sheet from the oven and pouring three tablespoons of oil on the sheet; tip to coat evenly. Carefully place the panko/parmesan coated eggplant on the baking sheet. Place into the oven and bake for 20 minutes then carefully flip the eggplant slices over with a wide spatula. Continue to bake for 10 minutes, or until golden brown. Remove from the oven. Do NOT turn the oven off. Finish the marinara by adding the chopped basil to the marinara then taste and season with sea salt and freshly cracked pepper, to taste and a pinch of sugar, if needed. Finish preparing the eggplant parmesan by ladling spoonfuls of the marinara into a 9 x 13 glass baking dish. Place the crispy eggplant slices in the baking dish. Add a small spoonful of the marinara to the top of each eggplant slice followed by mozzarella cheese topping each slice. Sprinkle with some parmesan evenly. Place into the oven and bake until bubbling and the cheese is browned, about 13-15 minutes. Cool for a few minutes then top with freshly chopped basil. Serve and enjoy!

 

Step by step:


1. Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides.

2. Place a colander in the sink and line the base and walls with the salted slices. Allow to sit for 45 minutes to allow the eggplant to release it's liquid. Don't skip this process or your eggplant will be soggy!

3. Make the marinara while the eggplant is draining it's liquid by heating a small saucepan over medium heat.

4. Add the shallot, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.

5. Add one can of diced tomatoes.

6. Blend the other can of diced tomatoes with an immersion blender for a few seconds before adding to the saucepan. Simmer, stirring occasionally.

7. When the eggplant is nearly finished draining and the marinara is simmering, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.

8. Finish drying the eggplant by spreading the slices on a triple layer of paper towels and top with another triple layer of paper towels then cover with a baking sheet and press firmly to remove as much liquid as possible. Allow to sit for a few minutes.

9. Wipe off the excess salt from each slice. Set aside until ready to dredge.

10. Pour the flour onto a plate then season with sea salt and freshly cracked pepper, to taste.

11. Whisk two eggs in a bowl until well combined.

12. Place panko crumbs and parmesan in a pie plate and mix well.

13. Dredge the dried eggplant slices first in the seasoned flour, next in the egg, and lastly in the panko/parmesan crumbs until evenly coated; set aside on a plate.

14. Repeat with the remaining slices.

15. Bake the eggplant by carefully removing the HOT baking sheet from the oven and pouring three tablespoons of oil on the sheet; tip to coat evenly.

16. Carefully place the panko/parmesan coated eggplant on the baking sheet.

17. Place into the oven and bake for 20 minutes then carefully flip the eggplant slices over with a wide spatula.

18. Continue to bake for 10 minutes, or until golden brown.

19. Remove from the oven. Do NOT turn the oven off.

20. Finish the marinara by adding the chopped basil to the marinara then taste and season with sea salt and freshly cracked pepper, to taste and a pinch of sugar, if needed.

21. Finish preparing the eggplant parmesan by ladling spoonfuls of the marinara into a 9 x 13 glass baking dish.

22. Place the crispy eggplant slices in the baking dish.

23. Add a small spoonful of the marinara to the top of each eggplant slice followed by mozzarella cheese topping each slice.

24. Sprinkle with some parmesan evenly.

25. Place into the oven and bake until bubbling and the cheese is browned, about 13-15 minutes.

26. Cool for a few minutes then top with freshly chopped basil.

27. Serve and enjoy!


Nutrition Information:

Quickview
489k Calories
26g Protein
17g Total Fat
60g Carbs
26% Health Score
Limit These
Calories
489k
24%

Fat
17g
27%

  Saturated Fat
8g
51%

Carbohydrates
60g
20%

  Sugar
20g
22%

Cholesterol
116mg
39%

Sodium
2897mg
126%

Get Enough Of These
Protein
26g
53%

Manganese
1mg
68%

Calcium
528mg
53%

Fiber
12g
51%

Phosphorus
459mg
46%

Vitamin B1
0.62mg
42%

Selenium
29µg
42%

Vitamin K
42µg
41%

Potassium
1321mg
38%

Folate
149µg
37%

Vitamin B2
0.61mg
36%

Copper
0.71mg
36%

Iron
6mg
34%

Vitamin B6
0.67mg
33%

Vitamin B3
6mg
33%

Vitamin C
26mg
32%

Magnesium
109mg
27%

Vitamin E
4mg
27%

Vitamin A
1217IU
24%

Zinc
3mg
21%

Vitamin B5
1mg
19%

Vitamin B12
1µg
19%

Vitamin D
0.65µg
4%

covered percent of daily need
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Related Videos:

Baked Eggplant Parmesan Recipe | Clean & Delicious

 

The Best Eggplant Parmesan Recipe with Alex Guarnaschelli | Best Thing I Ever Made

 

Hasselback Eggplant Parmesan

 

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