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Eggplant Parmesan
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Calories 8724kcal

Equipment

  • Optional special equipment: Stainless steel food rings  roughly 9 centimeters (3 ½ inch) in diameter & 5 centimeters (2 inches) high.

Ingredients

  • 3 kilograms Eggplant 4 large or 6 medium, peeled or not, about 3 kilograms

For the sauce or tomatoes:


  • 750 grams Tomatoes peeled, canned or fresh
  • 4 tablespoons Olive oil
  • 1 Garlic clove minced
  • 1 Onion medium, finely chopped
  • Salt

    2 teaspoons


OR:

  • 5 Tomatoes large ripe tomatoes, sliced thinly: about ¼ centimeter (1/10 inch)
  • Olive oil for drizzling

    about ½ cup


For frying the eggplant:

  • 3 eggs lightly beaten, to dip the eggplant slices
  • 1 ½ cup Flour for dusting the eggplant slices, about 1 cup
  • ½ liter Oil for frying preferably peanut oil or other vegetable oil

For assembling the eggplant parmesan:

  • ½ kilogram Mozzarella drained, cut into small cubes or strips
  • 1 cup Parmesan cheese freshly grated
  • 20 Basil leaves abut twenty, torn into pieces

Instructions

  • Preheat the oven to 190°C (375°F).

For the sauce, or tomatoes:


  • Sauté the garlic and onion in the olive oil until tender and translucent.
  • Add the tomatoes and simmer covered on low about 20 to 30 minutes.



OR:


  • Thinly slice the tomatoes: about ¼ centimeter (1/10 inch)

Fry the eggplant:

  • While the sauce is cooking begin preparing the eggplants. 

  • 
Slice the eggplant into roughly ¼ to ⅓ inch slices (½ centimeter) thickness.
  • Dip the slices into the beaten eggs.
  • Dust the slices with flour.
  • Fry the eggplant slices, a few at a time, then drain on paper towels laid on top of newspapers for extra absorption.

To assemble the eggplant:

  • Line a baking sheet with oven paper and place the food rings on top of the sheet.
  • Alternatively, use a standard lasagna pan.
  • Assemble the eggplant Parmesan, in alternating layers: first sauce (or a drizzling of olive oil and tomato slices), eggplant, then sauce or tomato slices, basil leaves, then mozzarella, then Parmesan.
  • Once the molds or lasagna pan are full, top each one with a generous sprinkling of Parmesan cheese.
  • Bake for 30 minutes at 190° C (375°F), until the tops are golden.

  • Top lightly wit tin foil if the eggplant browns too much.
  • Allow to cool slightly, remove from the food rings, and serve.
    Eggplant Parmesan

Nutrition

Serving: 150grams | Calories: 8724kcal | Carbohydrates: 399g | Protein: 226g | Fat: 716g | Saturated Fat: 180g | Polyunsaturated Fat: 177g | Monounsaturated Fat: 318g | Trans Fat: 1g | Cholesterol: 954mg | Sodium: 9714mg | Potassium: 11158mg | Fiber: 114g | Sugar: 153g | Vitamin A: 17359IU | Vitamin C: 264mg | Calcium: 4266mg | Iron: 26mg