Eggplant Parmigiana
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
Instructions
- Clean the eggplants and remove the skin and the top core.
- Cut the eggplant lengthwise making sure to keep the same thickness
- Place the cut slices over a cutting board and cover with salt within each layer
- Place over another cutting board and make sure it is in the sink slightly tilted so all the bitter juice will drain off.
- 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.
- 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.
- 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.
- 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.
- 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.
- Make another layer of eggplants, tomatoes, cheese as above. End with eggplants covered with tomatoes sauce
- Add parmesan cheese. If there is mozzarella left cut in small pieces and add in top.
- Cook the parmigiana in the oven at 400 for 35 minutes. The top crust should be golden and when cutting the cheese stringy
- Let it rest for 10 minutes before cutting and serve.
Nutrition
Calories: 58kcal | Carbohydrates: 13g | Protein: 2g | Sodium: 7mg | Potassium: 519mg | Fiber: 6g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 0.5mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.