Photo: Joseph Gonzalez
Eggplant Parmesan Recipe
13 ingredients
1 hr
4 to 6 servings
openrecipes
The southern Italian region of Campania is known for its exceptional buffalo milk mozzarella and the many recipes the cheese inspires, such as melanzane alla...
Estimated Nutrition (whole recipe, rough)
1041
Calories
42g
Protein
44g
Fat
119g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 24 (1/2-inch-thick) slices Japanese eggplant (from about 2 medium eggplants)
- Kosher salt
- 1 cup all-purpose flour
- Freshly ground black pepper
- 2 large eggs, beaten
- 1/2 cup whole milk
- 1 1/2 cups panko
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- Olive oil, for frying
- 1 1/2 cups warm
- plus more for serving
- 24 medium whole basil leaves
- 24 thinly sliced pieces of fresh mozzarella (about 8 ounces total)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes