Eggplant Parmesan
This makes a delicious entree served with a salad and garlic bread.
This makes a delicious entree served with a salad and garlic bread.
- Carbohydrate 19.9262243299535 g
- Cholesterol 50.981123252504 mg
- Fat 13.902215337939 g
- Fiber 3.35393737751772 g
- Protein 12.5782939106748 g
- Saturated Fat 5.623014703777 g
- Serving Size 1 1 serving (190g)
- Sodium 749.472314927695 mg
- Sugar 16.5722869524358 g
- Trans Fat 0.80967210234642 g
- Calories 256 calories
Step-by-step
- Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
- Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
- In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
- Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
I'm always looking for new vegetarian recipes to try, and eggplant parmesan is one of my favorites. It's a hearty and delicious dish that's perfect for a family meal.
The key to making a great eggplant parmesan is to use fresh ingredients and to cook the eggplant slowly and evenly. I like to use a combination of olive oil and butter to fry the eggplant, and I always make sure to season it generously with salt and pepper. Once the eggplant is cooked, I layer it with a flavorful tomato sauce and a creamy cheese mixture. I then bake the dish in the oven until it's golden brown and bubbly.
Eggplant parmesan is a versatile dish that can be served as a main course or as a side dish. It's also a great way to use up leftover eggplant. If you're looking for a delicious and satisfying vegetarian meal, I highly recommend trying eggplant parmesan.
