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Melanzane alla Parmigiana (Italian-Style Eggplant Parmesan)
6 servings
분량20 minutes
활동 시간1 hour 25 minutes
총 시간재료
Olive oil, vegetable oil, or a combination, for frying
2 pounds (0.9kg) eggplant, sliced 1/4 inch thick
Kosher salt
1 1/4 cups (360ml) tomato sauce (see note)
3/4 pound shredded fresh mozzarella (12 ounces; 340g)
Torn fresh oregano leaves, from about 4 sprigs
방향
Set wire racks in two rimmed baking sheets. Arrange eggplant slices on racks and sprinkle lightly on both sides with salt. Let stand 20 minutes, then blot dry with towels.
Preheat oven to 400°F (200°C). Fill a large cast iron skillet with 1/2 inch oil and heat over high heat until shimmering. Working in 3 to 4 batches, fry eggplant slices, turning, until browned on both sides, about 5 minutes. Transfer fried eggplant to a paper towel–lined half sheet pan to drain well, replacing paper towels as needed. Season lightly with salt. Repeat with remaining eggplant, topping up oil as needed.
In a 6-cup baking dish, arrange a layer of eggplant slices. Top with a thin layer of tomato sauce, followed by shredded mozzarella and oregano or basil leaves. Continue layering eggplant, sauce, cheese, and herbs to fill baking dish. Do not add oregano or basil to the top layer.
Bake eggplant Parmesan until bubbling and browned on top, 25 to 30 minutes. Let stand for 10 minutes to reabsorb juices. Sprinkle with oregano or basil leaves and serve.
영양 정보
1회 제공량
Serves 4 to 6
칼로리
363 kcal
지방 전체
29 g
포화 지방
9 g
불포화 지방
0 g
트랜스 지방
-
콜레스테롤
36 mg
나트륨
742 mg
탄수화물 전체
17 g
식이섬유
5 g
총 당류
7 g
단백질
12 g
6 servings
분량20 minutes
활동 시간1 hour 25 minutes
총 시간