Eggplant Parmegiana
Created by Marramamba on August 6, 2019
- Servings: 4
- Prep Time: 30m
- Cook Time: 45m
- Recipe #33085
Ingredients
- 2 pounds eggplants (large eggplants, cut inti 1/4 inch slices)
- 2 tablespoons olive oil
- 3 1/2 ounce ricotta cheese
- 3 1/2 ounce parmesan cheese, grated
- 3 1/2 ounce mozzarella cheese, sliced
- FOR TOMATO SAUCE
- 2 garlic cloves, finely chopped
- 1 red onion. finely chopped
- 2 tins (800 grams) tomatoes (2x 400 grams tinned tomatoes)
- 2 teaspoon dried oregano
- 4 ounces red wine
How to Make
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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.
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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
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Step 4: Repeat layers until all eggplant is used. Finish with a layer of mozzarella and parmesan. Bake for 25 minutes
Nutritional Facts
- 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