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Ingredients
1 medium eggplant
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
3 eggs
2 to 3 teaspoons milk
Olive oil (like Bertolli)
3 cups tomato sauce (homemade from canned plum tomatoes, or you can use marinara sauce)
1 package (12 ounces) shredded skim-milk mozzarella cheese
Grated Parmesan cheese
Nutritional analysis per serving (6 servings)
46 grams carbs; 134 milligrams cholesterol; 476 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 23 grams fat; 6 grams fiber; 1073 milligrams sodium; 23 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Peel the eggplant and slice into ¼-inch thick rounds.
- Step 2
In a small paper bag, mix the flour, salt and pepper. In a shallow bowl, beat the eggs with enough milk to thin them out. Shake a few eggplant slices at a time in the flour mixture to coat. Dip each slice into the egg mixture and drain in a bowl.
- Step 3
Heat about ¼ inch of olive oil in a cast-iron skillet and fry the eggplant on both sides in batches until browned. Drain on paper towels.
- Step 4
Spread some sauce over the bottom of a 13-by-9-inch baking pan and top with some eggplant. Spread with sauce and mozzarella. Repeat, making 2 to 3 layers, ending with mozzarella. Sprinkle Parmesan on top.
- Step 5
Cover pan with foil and bake 45 minutes to 1 hour, until the sauce is bubbly and the cheese is melted.
Private Notes
Comments
OK so I took this recipe as a starting point and goosed up my tomato sauce with a bit of chopped sirloin. I won't use skim-milk mozzarella and went for Mozzarella di Bufala. Remember to drain the cheese and let it dry out a bit before using it on pizza, parmigiana, etc. The real trick here is pre-frying the eggplant. The rounds come out so delicious that they risk not making it into the Parmigiana. In fact, I served them on their own as a side for grilled Tomahawk steak with grat success.
I still use this recipe as my "go to" for an eggplant main dish. But I have started using provolone instead of mozzarella. We find that it really enhances the flavour.
Serves only 4-5 people
You need to salt aubergine before cooking to draw out the bitterness
Big hit with the fam! Labor intensive but so worth it! I had some onions and mushrooms that needed to be cooked so I sautéed them with some basil and oregano and topped the eggplant with it in layers. A sprinkling of cayenne at the table really dresses it up.
Given the shortage of eggs right now, I made a kind of omelette out of the leftover eggs that I dipped the eggplant in, and I put the omelette on top of the eggplant and under another layer of cheese and red sauce. I also had some leftover fresh oregano, so I put that into the mix as well.