Print Recipe

Eggplant Parmigiana

Course Main Course, Vegetables
Cuisine Italian
Keyword eggplant,, mozzarella, parmigiana
Prep Time: 30 minutes
Cook Time: 35 minutes
Resting time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories 58 kcal

Ingredients

  • 2 pound eggplant 2 pound eggplant
  • 1 pound fresh or canned tomatoes 1 pound fresh or canned San Marzano Tomatoes
  • leaves basil Few leaves of basil
  • 2 mozzarella 2 mozzarellas
  • Parmesan cheese Parmesan Cheese
  • Oil Oil
  • Salt Salt
  • pepper Pepper
US - Metric

Instructions

  1. Clean the eggplants and remove the skin and the top core.

  2. Cut the eggplant lengthwise making sure to keep the same thickness

  3. Place the cut slices over a cutting board and cover with salt within each layer

  4. Place over another cutting board and make sure it is in the sink slightly tilted so all the bitter juice will drain off.

  5. While the eggplants are resting start the tomato sauce. Peel the garlic and place in a pan with a glass size of oil. Golden the garlic, squeeze it and toss it.

  6. Add the tomatoes. If using fresh, then cook for a few minutes in hot water, then peel them, cut in half, remove seeds and cut them in fillets. If using canned, give it a few turns in the blender. Add salt and pepper and the basil. Cook at low heat for 5 minutes and then remove the basil.

  7. When the eggplant are ready to fry, dry them with paper towel and fry 3-4 slices at the time with plenty of hot oil (not smoking or they will burn).When golden remove and place on paper towel.

  8. When tomatoes sauce and eggplant are ready, start putting together the parmigiana. In an oven proof pan add a layer of tomatoes sauce, cover with eggplant slices next to each other.

  9. Cover lightly the eggplants with tomatoes sauce, a rich layer of parmesan cheese. In top of the parmesan add the mozzarella thinly sliced. Add a small amount of salt over it.

  10. Make another layer of eggplants, tomatoes, cheese as above. End with eggplants covered with tomatoes sauce 

  11. Add parmesan cheese. If there is mozzarella left cut in small pieces and add in top.

  12. Cook the parmigiana in the oven at 400 for 35 minutes. The top crust should be golden and when cutting the cheese stringy

  13. Let it rest for 10 minutes before cutting and serve.

Nutrition Facts
Eggplant Parmigiana
Amount Per Serving
Calories 58
% Daily Value*
Sodium 7mg0%
Potassium 519mg15%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 8g9%
Protein 2g4%
Vitamin A 50IU1%
Vitamin C 5mg6%
Calcium 23mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.