Eggplant Parmigiana

Eggplant Parmigiana

Health Rating
Prep Cook Ready in Servings
1 h 15 min 30 min 1 h 45 min 8
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Ingredients


1/4 cup All-purpose white flour (as needed)
2 tbsp Basil, fresh (roughly torn)
1 1/2 kg Eggplant
1 cup shredded Mozzarella cheese
1 1/3 cup Olive oil (for frying, you may not need all of it)
1/2 cup Parmesan cheese, grated
2 cup Tomato puree, canned

Instructions


  1. Thinly slice the eggplants lengthwise. Layer the slices in a large colander, sprinkling salt between each layer. Leave for 1 hour to extract the bitter juices. Rinse and pat the slices dry on both sides with paper towels. Coat the eggplant slices lightly with flour.
  2. Preheat the oven to 350°F (180°C) and grease a 32 x 20 cm (13 x 8 inch) shallow casserole or baking tray.
  3. Heat 125 mL (1/2 cup) of the olive oil in a large frying pan. Quickly fry the eggplant in batches over moderately high heat until crisp and golden on both sides. Add more olive oil as needed and drain well on paper towels as you remove each batch from the pan.
  4. Make a slightly overlapping layer of eggplant slices over the base of the dish. Season with pepper. Spoon 4 tablespoons of tomato puree over the eggplant and scatter a few pieces of basil on top. Sprinkle with some mozzarella, followed by some parmesan. Continue with this layering until you have used up all the ingredients.
  5. Bake for 30 minutes. Remove from the oven and allow to cool for 30 minutes before serving.

Nutrition Facts

Per Portion

Calories 224
Calories from fat 106
Calories from saturated fat 39
Total Fat 11.8 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.8 g
Cholesterol 19.0 mg
Sodium 430 mg
Potassium 748 mg
Total Carbohydrate 20.4 g
Dietary Fiber 7.8 g
Sugars 7.8 g
Protein 9.2 g

Dietary servings

Per Portion


Grain 0.2
Milk Alternative 0.4
Vegetables 4.8

Energy sources


Pygal 36% 459.890206952 158.701000933 47% 328.293048485 265.897487015 16% 336.842115952 118.596730799 36% 47% 16% Carbohydrates Fat Protein
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