Eggplant (Aubergine) Parmesan Recipe
Description: This Eggplant Parmesan recipe is not only delicious but also very filling, making it a hit with anyone who loves hearty meals. It’s a dish loaded with flavors that will satisfy even the most voracious appetite. While you can opt to skip the meat sauce, it adds an extra layer of richness that’s hard to resist. Originally concocted to make use of an abundance of eggplants from a generous garden, this recipe has stood the test of time, becoming a favorite among family and friends.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Onion |
| 1 | Garlic clove |
| 1 | Teaspoon sugar |
| 1 | Can crushed tomatoes |
| 1 | Can tomato sauce |
| 1 | Can tomato paste |
| 1 | Teaspoon dried oregano |
| 1 | Eggplant |
| 1 | Egg |
| – | Ricotta cheese |
| – | Mozzarella cheese |
| 2 | Cups Parmesan cheese |
Nutritional Information (per serving):
- Calories: 415.6
- Fat: 20.7g
- Saturated Fat: 11.1g
- Cholesterol: 106.1mg
- Sodium: 1115.1mg
- Carbohydrates: 30.7g
- Fiber: 7g
- Sugar: 12.4g
- Protein: 29g
Cooking Time:
- Preparation Time: 1 hour
- Cooking Time: 2 hours
- Total Time: 3 hours
Instructions:
-
Prepare the Sauce:
- In a large Dutch oven, fry the garlic and onion until fragrant.
- Add the ground meat and cook until browned, breaking it up into small pieces.
- Drain the excess fat and return the meat mixture to the pan.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, and oregano.
- Bring the sauce to a boil, then reduce the heat, cover, and simmer for about 1 hour.
-
Prep the Eggplant:
- Slice the eggplant into rounds and sprinkle salt on both sides.
- Place the slices in a colander to drain for about 30 minutes, then pat them dry.
-
Fry the Eggplant:
- Preheat the oven to 350°F (175°C).
- Heat oil in a frying pan.
- Dip each slice of eggplant in beaten egg, then coat with breadcrumbs.
- Fry each side until lightly golden brown, then transfer to a paper towel-lined plate to drain excess oil.
-
Layer the Dish:
- Spread a thin layer of sauce on the bottom of a large baking tray.
- Arrange a layer of fried eggplant slices on top of the sauce.
- Add a layer of ricotta cheese, followed by mozzarella and Parmesan cheese, and more sauce.
- Repeat the layers until all ingredients are used, usually about 3 layers.
-
Bake:
- Cover the top layer with sauce.
- Bake in the preheated oven for about 40 minutes, until bubbly and golden.
-
Finishing Touches:
- Remove the tray from the oven and sprinkle additional mozzarella cheese on top.
- Cover the dish with foil and let it sit for about 10 minutes to allow the cheese to melt and flavors to meld.
-
Serve:
- Slice into portions and serve hot, garnished with fresh basil if desired.
This Eggplant Parmesan recipe is a hearty and satisfying dish that’s perfect for a weeknight dinner or a special occasion. With its layers of flavor and cheesy goodness, it’s sure to become a favorite in your household too! Enjoy 🍆🧀🍅!
