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    You are in: Home / Recipes / Eggplant (Aubergine) Parmigiana Recipe
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    Eggplant (Aubergine) Parmigiana

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr 30 mins

    25 mins

    Goodies from Grandma's Kitchen's Note:

    This recipe I found 37 years ago as a new bride in an issue of,I believe, Good Houskeeping. They ran a several month section called "Susan, the beginning cook learns to ...." It sounded really good and even as a novice I was right. I found it so tasty and got so many compliments on it that I often make the sauce portion and use it as a thick meat sauce for spaghetti or any kind of pasta.

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    Units: US | Metric


    1. 1
      In 2 tablespoons hot oil in large skillet, saute onion, garlic and beef, stirring occasionally, until meat is no longer red- about 5 minutes.
    2. 2
      Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar; bringing to boiling,stirring with wooden spoon.
    3. 3
      Reduce heat and simmer covered, stirring occasionally, 45 minutes.
    4. 4
      Meanwhile, preheat oven to 350 degrees.
    5. 5
      Lightly grease a 13x9x2 inch baking dish or a shallow oval baking dish.
    6. 6
      Wash eggplant, do not peel.
    7. 7
      Cut crosswise into slices 1/4 inch thick.
    8. 8
      In a pie plate, combine eggs and 1 tablespoon water; mix well with fork.
    9. 9
      On waxed paper, combine bread crumbs with 1/2 cup parmesan cheese; mix well.
    10. 10
      Dip eggplant slices into egg mixture, coating well and then dip into crumb mixture, coating evenly.
    11. 11
      In 1 tablespoon hot oil in medium skillet, saute eggplant slices, a few at a time, until golden-brown and crisp on both sides.
    12. 12
      Add more oil as needed.
    13. 13
      Drain on paper towels, if necessary.
    14. 14
      Arrange half of eggplant slices in bottom of prepared baking dish.
    15. 15
      Sprinkle with half of the remaining Parmesan cheese.
    16. 16
      Top with half of mozzarella cheese slices.
    17. 17
      Cover with half of sauce.
    18. 18
      Arrange remaining eggplant slices over tomato sauce.
    19. 19
      and repeat with parmesan cheese and toppng with mozzarella cheese slice.
    20. 20
      Cover with remaining tomato sauce and sprinkle top with Parmesan cheese.
    21. 21
      Bake uncovered, 25 minutes or until cheese melts and top is browned.
    22. 22
      Remove from oven and let stand at least 10 minutes before cutting and serving.
    23. 23
    24. 24
      You may make ahead, bake, as above, and freeze.
    25. 25
      To cook/reheat: bake frozen at 350 degree oven, covered for 45 minutes.
    26. 26
      Remove cover, and bake an additional 15 minutes longer uncovered.

    Ratings & Reviews:

    • on January 22, 2005


      We are always looking for ways to cut calories, so we left out the breading/frying step, which meant no bread crumbs..also left out the brown sugar. Still an excellent, excellent recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggplant (Aubergine) Parmigiana

    Serving Size: 1 (475 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 548.7
    Calories from Fat 305
    Total Fat 33.9 g
    Saturated Fat 12.0 g
    Cholesterol 127.1 mg
    Sodium 1806.1 mg
    Total Carbohydrate 35.0 g
    Dietary Fiber 8.3 g
    Sugars 17.5 g
    Protein 29.7 g

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