Eggplant Parmesan
Ingredients
The eggplant
-
2
large
eggplants
-
1
tablespoon
salt
The sauce
-
3
tablespoons
olive oil
-
3
cloves
garlic
-
1
28-ounce can
crushed tomatoes
-
1
14.5-ounce can
diced tomatoes
-
1
teaspoon
granulated sugar
-
½
teaspoon
dried basil
-
½
teaspoon
dried oregano
-
to taste
salt and freshly ground black pepper
For the Eggplant Parmesan
-
1
cup
all-purpose flour
-
to taste
salt and freshly ground black pepper
-
4
large
eggs
-
4
cups
bread crumbs or panko
-
1½
cups
freshly grated Parmesan cheese
-
6
tablespoons
vegetable oil
-
2
cups
shredded mozzarella cheese
-
10
leaves
fresh basil
Instructions
- Salt the eggplant and let it drain in a colander for about 40 minutes.
- Heat oil in a saucepan and sauté garlic until browned, then remove and discard.
- Add crushed and diced tomatoes, sugar (if using), basil, oregano, and seasonings; simmer for about 10 minutes.
- Preheat the oven to 425°F and prepare baking sheets with oil.
- Dredge eggplant slices in flour, then eggs, and finally in breadcrumbs mixed with Parmesan.
- Bake the breaded eggplant slices until browned and crisp, about 20 minutes on one side and 10 on the other.
- Layer sauce and eggplant in a baking dish, adding mozzarella and Parmesan in between layers.
- Bake until the cheese is bubbling and browned, about 15 minutes, then let cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
437
Total fat
18g
Total carbohydrates
50g
Total protein
21g
Sodium
1649mg
Cholesterol
77mg
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