Eggplant Parmesan
Richard Fletcher
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Ethnic:
Italian
Main Ingredient:
Eggplant
Categories:
Main
Meal Type:
Dinner
Food Type:
Vegetarian
Level:Easy
Servings:
4
Prep Time:20 minutes
Cook Time:30 minutes
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I have made this dish many times in the last 40 years. Its simple and easy to make. I learned from an Italian in New York to make a simple sauce. I’ll always remember that the less ingredients in the sauce the better. My friend Terry who is an Italian told me this. Since then I learned the more simple you cook the better tasting it will be. |
Ingredients
- 1 whole eggplant
- dash of salt
- 15 roma red Tomatoes
- 2 cloves garlic
- 1 tablespoon Olive oil
- 1/8 teaspoon black pepper
- 1 cup bread crumbs
- 4 large eggs
- 16 oz mozzarella Cheese
- 1 cup Parmesan cheese
- 16 tablespoons fresh basil
Recipe
Sauce
Blend roma tomatoes, fresh basil and salt until it ’s smooth.
Heat up 1 tablespoon olive oil in pan. When hot add fresh garlic and and sauté until golden brown. Add your sauce from blender. Cook for half an hour.
Eggplant
Slice eggplant into thin round slices. Dip eggplant into egg mixture and then dip into pankco bread crumbs.
Heat up iron skillet and fry in olive oil until eggplant is crispy.
Continue until all eggplants are done.
Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
* 15 roma red tomatoes not found in USDA database
* 2 cloves garlic not found in USDA database
* 2 cloves garlic not found in USDA database
| Nutrition Facts | |
|---|---|
| Serving Size 1 Eggplant Parmesan Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories0 | Calories from Fat 0 |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Monounsaturated Fat 0g | |
| Polyunsaturated Fat 0g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 0g | 0% |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |