Aubergine parmigiana
Aubergine parmigiana, also known as eggplant parmesan, is an Italian dish made with layers of thinly sliced eggplant, tomato sauce, and cheese, typically parmesan or mozzarella. It is typically baked in the oven until the eggplant is tender and the cheese is melted and bubbly. It is often served as a main dish, but can also be served as a side dish.
Ingredients
serves 1
- 1/2 large eggplant
- 1/2 cups breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 egg, beaten
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Tomato Sauce
- 1/4 can of chopped tomatoes
- 1/2 clove of garlic
- 1/8 teaspoon of dried basil
- 1/4 teaspoon of olive oil
serves 2
- 1 large eggplant
- 1 cups breadcrumbs
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Tomato Sauce
- 1/2 can of chopped tomatoes
- 1 clove of garlic
- 1/8 teaspoon of dried basil
- 1/2 teaspoon of olive oil
serves 3
- 1 1/2 large eggplant
- 1 1/2 cups breadcrumbs
- 1 1/2 cups all-purpose flour
- 1 1/2 egg, beaten
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup grated parmesan cheese
Tomato Sauce
- 3/4 can of chopped tomatoes
- 1 1/2 cloves of garlic
- 1/4 teaspoon of dried basil
- 3/4 teaspoon of olive oil
Method
- Preheat your oven to 375°F (190°C).
- Cut the eggplants into 1/4-inch slices and season them with pepper.
- Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dip the eggplant slices in the flour, then the eggs, and then the breadcrumbs, making sure to coat them evenly.
- Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. Fry the eggplant slices in batches until they are golden brown on both sides.
- In a bowl combine the chopped tomatoes, dried basil, crushed fresh garlic and olive oil to make a tomato sauce
- In a 9x13-inch baking dish, spread a layer of tomato sauce on the bottom. Arrange the fried eggplant slices on top of the sauce, overlapping them slightly.
- Sprinkle the mozzarella cheese evenly over the eggplant slices, and then top with the grated parmesan cheese.
- Bake the aubergine parmigiana in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.
- Let the dish cool for a few minutes before serving. Enjoy your aubergine parmigiana with a side of pasta or a salad.
Nutrition Facts
per serving
Calories
749
Carbohydrates
71.9
g
Sugar
10
g
Protein
39.95
g
Fat
36
g
Salt
1.7
g
Potassium
1208.75
mg
Phosphorus
621.3
mg
Low
Moderate
High