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Eggplant All Parmigiano Recipe

Looking for an easy Eggplant all Parmigiano recipe? Learn how to make Eggplant all Parmigiano using healthy ingredients.


Submitted by floridafutures

Makes 3 servings



Mario Batali's individual eggplant parmigiano stacks with grilled eggplant.

Recipe Ingredients for Eggplant all Parmigiano

1 lb eggplant, sliced into 9 rounds
1 tbsp extra virgin olive oil
2 cups marinara sauce
1/4 cup grated parmesan, fresh
2 oz shredded part skim mozzarella
8 basil leaves
2 tbsp bread crumbs, lightly toasted
1 salt, to taste
1 ground black pepper, to taste

Recipe Directions for Eggplant all Parmigiano

  1. Heat grill pan over high heat until very hot. Peel stem off the top of the eggplant and cut, using bread knife, into 1/2-inch thick slices. (At this stage you can lightly salt and let set for 20 to 30 minutes to allow some of the moisture to come out if you like. If you do this you should omit some of the salt in the next step.)

  2. Drizzle slices with EVOO, season with salt and pepper and place on grill pan oiled side down. Season other side with salt, pepper and oil (can supplement with olive oil cooking spray if needed for no added points). Cook for 3 1/2 to 4 minutes on the first side. (For darker grill marks use bottle or other weight to press down on slices.)

  3. Turn over slices and cook for about half as long as first side, 1 1/2 to 2 minutes. Remove eggplant from grill pan.

  4. Oil a baking sheet and assemble three stacks, starting with the largest slices of eggplant as the bottom row. Spread approx. 1/4 cup of your favorite marinara or basic tomato sauce over each slice and sprinkle with a tsp. or so of grated parmigiano reggiano. Repeat the layering of eggplant, sauce and parmigiano. End with a layer of eggplant, sauce and mozzarella, sprinkled with parmigiano. You should have three stacks with three layers each in total.

  5. Place under the broiler for 3 minutes or until cheese is melted. (For added points you could substitute the shredded part skim mozzarella for fresh mozzarella di bufala).

  6. Transfer stacks to serving plates. Garnish with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of EVOO.

Categories

Main Dish

Nutrition Facts
Serving Size 355.6g
Amount Per Serving
Calories
323
Calories from Fat
134
% Daily Value*
Total Fat
14.9g
23%
Saturated Fat
5.2g
26%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
1014mg
42%
Potassium
914mg
26%
Total Carbohydrates
35.7g
12%
Dietary Fiber
9.7g
39%
Sugars
18.8g
Protein
12.9g
Vitamin A 20% Vitamin C 11%
Calcium 30% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in dietary fiber
  • High in niacin
  •   Bad points
  • High in sodium
  • High in sugar
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