Eggplant Parmegiana

4
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In

Recipe: #33085

August 06, 2019



"This looks like a great way to use up eggplants"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (566.5 g)
  • Calories 400.9
  • Total Fat - 21.2 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 41.7 mg
  • Sodium - 555.7 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 9.9 g
  • Sugars - 14.9 g
  • Protein - 24.7 g
  • Calcium - 731 mg
  • Iron - 1.5 mg
  • Vitamin C - 34.9 mg
  • Thiamin - 0.2 mg

Step 1

Put a bit of olive oil in the pan and brown eggplant on both sides. set aside

Step 2

Heat a large frying pan with a splash of olive oil. heat onion and garlic until softened. add tomatoes. wine and oregano and cook til thickened.

Step 3

Preheat oven to 220C. In a medium casserole dish put a thin layer of sauce. ; layer eggplant slices on it, then more sauce, Spread half the ricotta on top then sprinkle with parmesan and salt and pepper

Step 4

Repeat layers until all eggplant is used. Finish with a layer of mozzarella and parmesan. Bake for 25 minutes

Tips & Variations


No special items needed.

Related

Daily Inspiration

Eggplant Parmesan is one of my all-time favorite dishes and this recipe was delicious. It's so easy to make and we loved the richness of the ricotta cheese. The only change I made was to brush the eggplant slices with olive oil and bake them for approx. 15 minutes until browned. Otherwise I made the recipe as directed. I'll be keeping this recipe handy. : )

(26 Sep 2019)

Gerry

This spring my brother gifted me with a large potted eggplant, a first in my garden. I made breaded eggplant, loved them and went on to make my first Eggplant Parmigiana with homegrown eggplants. This vegetable lover wonders what took me so long to get to the making. Thank you for sharing this delicious recipe which will see to repeats.

review by:
(25 Aug 2019)