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    You are in: Home / Recipes / Eggplant Parmesan Recipe
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    Eggplant Parmesan

    Eggplant Parmesan. Photo by Bay Laurel

    1/2 Photos of Eggplant Parmesan

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Bay Laurel's Note:

    I made this with a little help from my friends. It seems like everyone makes it different so I just put it all together .Now, I will always make it this way. Enjoy !!!

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    Serves: 8



    Units: US | Metric


    1. 1
      Slice eggplant and salt each side liberally to prevent bitterness.
    2. 2
      To prevent soggy eggplant,place in a colander set over a bowl and let drain while making sauce.
    3. 3
      For the sauce,cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a pot of boiling water 1 minute.
    4. 4
      Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
    5. 5
      Coarsely chop tomatoes, then purée in a blender for 30 seconds.
    6. 6
      Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and shallots,sauté, stirring, until golden, about 30 seconds. Add tomato purée,tomato paste, basil, salt, pepper,sugar,and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
    7. 7
      Heat 3 tablespoons oil in frying pan for eggplant.
    8. 8
      Dip eggplant into beaten egg and then into breadcrumb mixture.
    9. 9
      place eggplant into hot oil and brown each side.
    10. 10
      Once eggplant is browned, transfer it to a plate with paper towels to absorb the oil.
    11. 11
      Preheat oven at 350°.
    12. 12
      In a 9X13 baking dish, pour a third of the sauce on the bottom,.
    13. 13
      arrange eggplant slices on top of the sauce.
    14. 14
      Layer with cheeses,add more sauce,cheese and finish with sauce.
    15. 15
      Cover with foil and cook for 30 minutes.
    16. 16
      Remove from oven and let stand for 5 minutes before serving.
    17. 17
      add more cheese to top if desired.

    Ratings & Reviews:

    • on May 19, 2010


      this dish was very good. i did not get enough tomatoes so i used a can of stewed tomatoes to use. my family really enjoyed this meal. it even taste good as left overs

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    • on September 20, 2009


      Delicious Bay Laurel! What a wonderful vegetarian dish that's oh so meaty tasting and CHEESY! I appreciate the instructions at the beginning for how to handle eggplant because it's not something I would normally think to buy. When your friends give you the bounty from their gardens, it's time to try something new. Thanks again Bay Laurel for the terrific recipe!

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


    Nutritional Facts for Eggplant Parmesan

    Serving Size: 1 (240 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 317.0
    Calories from Fat 170
    Total Fat 18.8 g
    Saturated Fat 6.0 g
    Cholesterol 76.6 mg
    Sodium 1018.3 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 5.0 g
    Sugars 7.4 g
    Protein 15.4 g

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