Melanzane alla Parmigiana (Italian-Style Eggplant Parmesan)

• 份量: 6 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 25 minutes

食材

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

步驟

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.

營養

• 每份大小: Serves 4 to 6
• 卡路里: 363 kcal
• 總脂肪: 29 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 0 g
• 膽固醇: 36 mg
• 鈉: 742 mg
• 總碳水化合物: 17 g
• 膳食纖維: 5 g
• 總糖: 7 g
• 蛋白質: 12 g