Photo: Joseph Gonzalez
Eggplant Parmesan
6 ingredients
Serves 6.
openrecipes
There are many versions of this dish throughout southern Italy. Some include a meat sauce, others slip hard-cooked eggs between the layers and still others call for dipping the eggplant slices in beaten egg and breadcrumbs before frying. This recipe is from Campania, where it is typically served as an antipasto, as a side dish or even cold as a sandwich filling. Make sure the oil is fully heated before you add the eggplant, or the slices will absorb too much oil.
Estimated Nutrition (whole recipe, rough)
374
Calories
15g
Protein
30g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggplants, about 1 lb. each
- Sea salt, to taste
- Olive oil for frying
- 2 1/2 cups tomato sauce, purchased or homemade (see related recipes at left)
- 1 lb. fresh mozzarella cheese, cut into thin slices
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes