Simply Recipes Eggplant Parmesan Recipe

Looking for an easy Simply Recipes Eggplant Parmesan recipe? Learn how to make Simply Recipes Eggplant Parmesan using healthy ingredients.


Submitted by rcudawg

Makes 8 servings



Takes a while to prepare to prepare, but tastes very good! Originally from: http://www.simplyrecipes.com/recipes/eggplant_parmesan/

Recipe Ingredients for Simply Recipes Eggplant Parmesan

32 oz Eggplant
10 g Sea Salt
28 oz Tomatoes, Red, Ripe
1 clove Garlic
0.33 cup Olive Oil
1/4 tsp Spices Whole Black Pepper
0.5 cup Gold Medal All Purpose Flour
4 large Egg, Whole
0.5 cup Bread Crumbs, Dry, Grated, Plain
20 oz Mozzarella, Part Skim Milk Cheese
1 cup Parmesan, Grated Cheese

Recipe Directions for Simply Recipes Eggplant Parmesan

  1. Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

  2. While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

  3. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

  4. Preheat the oven to 350F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

  5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

  6. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Categories

Cheese, Tomatoes, Vegetables, Main Dish, Advance, Bake, Vegetarian

Nutrition Facts
Serving Size 345.9g
Amount Per Serving
Calories
449
Calories from Fat
238
% Daily Value*
Total Fat
26.5g
41%
Saturated Fat
11.5g
57%
Trans Fat
0.0g
Cholesterol
149mg
50%
Sodium
1138mg
47%
Potassium
922mg
26%
Total Carbohydrates
26.3g
9%
Dietary Fiber
4.6g
18%
Sugars
8.0g
Protein
28.6g
Vitamin A 28% Vitamin C 24%
Calcium 74% 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
92% confidence
B-
  Good points
  • High in calcium
  • High in phosphorus
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement