Eggplant Parmegiana
Recipe: #33085
August 06, 2019
Categories: Eggplant, Italian, Vegetarian Wine, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"This looks like a great way to use up eggplants"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
You'll Also Love
