EGGPLANT PARMIGIANA

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Eggplant Parmigiana image

This recipe comes form The Canberra Times Sunday Magazine and LeggyPeggy says it is 'divine'. It's very easy and yummy. I didn't have any fresh herbs when I made the sauce, so used dried ones. I just shook them into the sauce until I thought that it smelled nice and looked like a nice consistency. Not very scientific, I know. Although it is very yummy as is, next time I make it I intend to grill, rather than fry, the eggplant just so's I don't ingest quite so much olive oil. The introduction to the recipe mentions eggplant's propensity to absorb all available oil and although I squeezed the slices between paper towel to remove some of the oil, there still seemed to be a fair bit. And I used parmesan cheese rather than the grana padano. I think grilling the eggplant will give it a slightly different, but still very yummy, flavour. And I didn't peel the eggplant. I like my food to be visually pleasing as well as yummy and I think the glossy, dark skin is very nice to look at. Happy eating!

Provided by Russian Black

Categories     < 4 Hours

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 -3 large eggplants, peeled and cut into long, thick slices
salt
seasoned flour
olive oil
8 -10 fresh mozzarella balls, sliced into rounds
1/2 cup freshly grated grana padano or 1/2 cup parmesan cheese
1 (400 g) can Italian-style diced tomatoes
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons fresh thyme
1 tablespoon parsley, chopped
black pepper
1/2 teaspoon salt
1 pinch sugar

Steps:

  • Sprinkle the eggplant slices lightly with the salt and let the juices disgorge for about half-an-hour. Pat the slices dry. Dust lightly with seasoned plain flour and then brown in olive oil in a non-stick frypan. You will need to do this in batches.
  • For the tomato sauce:.
  • Heat 2 tbsp olive oil in a medium saucepan. Add a finely chopped onion and saute until the onion is transparent. Add 2 finely chopped cloves garlic and saute for a minute. Add 1 400g can Italian diced tomatoes, 2 tbsp fresh thyme, chopped and 1 tbsp parsley, chopped. Grind in black pepper, add half a teaspoon of salt and a pinch of sugar. Simmer for 10 minutes, covered.
  • To assemble:.
  • Preheat oven to 180°C Lightly grease a baking dish with olive oil. Place a layer of eggplant over the bottom. Top with some tomato sauce and then dot with mozzarella slices. Continue layering until all the eggplant is used up. The last layer should be tomato sauce and mozzarella. Sprinkle with the grated grana padano or parmesan. Drizzle the top lightly with olive oil and bake for about 25 minutes.

Nutrition Facts : Calories 166.8, Fat 7.5, SaturatedFat 1.1, Sodium 515, Carbohydrate 25.6, Fiber 11.3, Sugar 11.4, Protein 4

Nonkululeko Gumede
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I've made this recipe several times and it's always a crowd-pleaser. I highly recommend it!


French Doggo
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This recipe is a great way to get kids to eat eggplant. My kids loved it!


Toetu Sevia
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This recipe was a bit too spicy for my taste. I would recommend using less red pepper flakes.


Jabed Tonny
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I'm not sure what I did wrong, but my eggplant parmesan turned out really bland. I think I might have used the wrong kind of eggplant.


Samuel Speirs
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This recipe is a bit expensive to make, but it's worth it for a special occasion.


anita adanne
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I'm not a big fan of eggplant, but I loved this recipe. The eggplant was cooked perfectly and the sauce was delicious.


Onyeka Obi
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This recipe is a great way to use up leftover eggplant. I always have eggplant parmesan on hand in my freezer.


mohammad nadeem kumar
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I made this recipe for a party and it was a huge success. Everyone loved it!


Labia Tiktoker
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This recipe is a bit time-consuming, but it's worth it. The eggplant parmesan is delicious!


Abigail Nzurum
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The eggplant was a bit too oily for my liking. I would recommend using less oil when frying the eggplant.


Tahal Maher
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This recipe was a bit too salty for my taste. I would recommend using less salt in the sauce.


Elzie Buckley
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I love this recipe! The eggplant is crispy and the sauce is flavorful. I always get compliments when I make this dish.


Lokman Boss
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This was my first time making eggplant parmesan and it was easier than I thought. The recipe was easy to follow and the dish turned out great.


rakibuzzaman emon
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I've made this recipe several times and it always turns out great. The eggplant is always tender and the sauce is flavorful.


Mehmood Khan
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This eggplant parmesan recipe was a hit! The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.


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