Eggplant Parmesan

• porții: 6 servings
• timp activ: 55 minutes
• timp total: 1 hour 35 minutes

Ingrediente

2 large eggplants (about 2-2.5 pounds total), sliced into 1/4-inch rounds

1 teaspoon salt

1 cup all-purpose flour

3 large eggs, beaten

2 cups Italian-style breadcrumbs

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 cup grated Parmesan cheese

Olive oil, for baking (or frying)

2 tablespoons olive oil

4 cloves garlic, minced

1 large onion, chopped

2 (28 ounce) cans crushed tomatoes

1 (15 ounce) can tomato sauce

1 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and pepper to taste

1 pound fresh mozzarella, sliced into 1/4-inch rounds

1 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Instrucțiuni

Prepare the Eggplant

Sprinkle eggplant slices generously with salt on both sides. Place them in a colander or on a wire rack set over a baking sheet. Let them sit for at least 30 minutes to draw out excess moisture. This helps prevent a soggy dish. Rinse the eggplant slices and pat them completely dry with paper towels.

Make the Marinara Sauce

While the eggplant is draining, prepare the marinara. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes and tomato sauce. Add the dried oregano and basil. Season with salt and pepper to your liking. Bring the sauce to a simmer, then reduce heat and let it cook gently for at least 30 minutes, stirring occasionally. The longer it simmers, the better it will get.

Bread the Eggplant

In a shallow dish, whisk together the flour with a pinch of salt. In a second shallow dish, beat the eggs. In a third shallow dish, combine the breadcrumbs, smoked paprika, garlic powder, dried oregano, and 1/4 cup of grated Parmesan cheese.

Coat the Eggplant

Dredge each eggplant slice first in the flour, then dip in the beaten eggs, and finally coat thoroughly with the seasoned breadcrumb mixture.

Cook the Eggplant

Baking Method (Recommended): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Drizzle or spray the tops with a little more olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.

Assemble the Casserole

Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of the cooked eggplant slices over the sauce, slightly overlapping if needed. Top with a layer of mozzarella slices, followed by a sprinkle of Parmesan cheese. Repeat the layers, starting with marinara and ending with a generous layer of both mozzarella and Parmesan cheeses. You will have two complete layers.

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Rest and Serve

Remove the eggplant parmesan from the oven and let it rest for at least 10 minutes before cutting and serving. This allows the layers to set and prevents the dish from being too watery. Garnish with fresh basil leaves before serving.

Note

Can be frozen: stop prior to baking and wrap tightly, place in freezer for up to 3 months. Thaw overnight in fridge and bake as directed, may need to add a few minutes extra to bake time.

Nutriție

• Calorii: 450-500
• Grăsime totală: 25-30g
• Grăsime saturată: 10-15g
• Colesterol: 50-70mg
• Sodiu: 800-1000mg
• Carbohidrați totali: 35-40g
• Fibre dietetice: 5-7g
• Zaharuri totale: 10-12g
• Proteine: 20-25g