Ingredients and Weight:
- 2 large eggplants (2.5 pounds), peeled and cut into 1/2-inch slices
- 1 cup all-purpose flour
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 eggs
- 1/4 cup vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 cup chopped fresh parsley
- 3 cups shredded mozzarella cheese (12 ounces)
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
3/5 (Moderate)
Preparation Method Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season eggplant slices with salt and pepper. Dip into flour, then eggs, then Parmesan cheese.
- Heat oil in a large skillet over medium heat. Cook eggplant slices for 2-3 minutes per side or until golden brown.
- In a large saucepan, sauté onion and garlic until softened.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, and parsley. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Spread 1 cup of the sauce in the bottom of a 13x9 inch baking dish. Top with half of the eggplant slices, half of the mozzarella cheese, and half of the remaining sauce.
- Repeat layers.
- Bake for 30-35 minutes or until bubbly and cheese is melted.
- Let stand for 10 minutes before serving.
Nutritional Information:
One serving (1/8 of the dish) contains approximately:
- Calories: 320
- Fat: 12g (7g saturated)
- Cholesterol: 80mg
- Sodium: 620mg
- Carbohydrates: 36g
- Protein: 20g
Dish Characteristics:
- Rich and flavorful
- Creamy and cheesy
- Hearty and satisfying
- Perfect for a special occasion or dinner party
User Comments:
- "This is the best eggplant Parmesan I've ever had!"
- "The sauce is so delicious and the eggplant is cooked perfectly."
- "This dish is perfect for a crowd and always impresses my guests."
- "I love that the recipe uses fresh, simple ingredients."
- "The presentation of this dish is beautiful and makes it perfect for a special occasion."
Special Precautions and Tips:
- To prevent the eggplant from becoming soggy, pat it dry with paper towels before cooking.
- If you don't have a meat mallet, you can use a rolling pin to flatten the eggplant slices.
- To make this dish ahead of time, prepare it through step 6 and refrigerate for up to 24 hours. When ready to cook, simply bake as directed.