Eggplant Parmigiana

Eggplant Parmigiana

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


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
1/2 cup Parmesan cheese, grated
2 cup Tomato puree, canned


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.

Preheat the oven to 350 degrees F (180 degrees C) and grease a 32 x 20 cm (13 x 8 inch) shallow casserole or baking tray.

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.

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.

Bake for 30 minutes. Remove from the oven and allow to cool for 30 minutes before serving.

Nutrition Facts

Per Portion

Calories 515  
Calories from fat 397  
Calories from saturated fat 79  
Total Fat 44  g
Saturated Fat 8.8  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.4  g
Monounsaturated Fat 29.4  g
Cholesterol 19.0  mg
Sodium 431  mg
Potassium 749  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 16% 421.983703451 117.945271757 77% 356.195672671 279.459555412 7% 360.493573166 109.445562288 16% 77% 7% Carbohydrates Fat Protein
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