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

    Eggplant Parmigiana. Photo by Leggy Peggy

    1/2 Photos of Eggplant Parmigiana

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr 30 mins

    25 mins

    Russian Black's Note:

    This recipe comes form The Canberra Times Sunday Magazine and LeggyPeggy says it is 'divine'. It's very easy and yummy. I didn't have any fresh herbs when I made the sauce, so used dried ones. I just shook them into the sauce until I thought that it smelled nice and looked like a nice consistency. Not very scientific, I know. Although it is very yummy as is, next time I make it I intend to grill, rather than fry, the eggplant just so's I don't ingest quite so much olive oil. The introduction to the recipe mentions eggplant's propensity to absorb all available oil and although I squeezed the slices between paper towel to remove some of the oil, there still seemed to be a fair bit. And I used parmesan cheese rather than the grana padano. I think grilling the eggplant will give it a slightly different, but still very yummy, flavour. And I didn't peel the eggplant. I like my food to be visually pleasing as well as yummy and I think the glossy, dark skin is very nice to look at. Happy eating!

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    Ingredients:

    Servings:

    Units: US | Metric

    For the sauce

    Directions:

    1. 1
      Sprinkle the eggplant slices lightly with the salt and let the juices disgorge for about half-an-hour. Pat the slices dry. Dust lightly with seasoned plain flour and then brown in olive oil in a non-stick frypan. You will need to do this in batches.
    2. 2
      For the tomato sauce:.
    3. 3
      Heat 2 tbsp olive oil in a medium saucepan. Add a finely chopped onion and saute until the onion is transparent. Add 2 finely chopped cloves garlic and saute for a minute. Add 1 400g can Italian diced tomatoes, 2 tbsp fresh thyme, chopped and 1 tbsp parsley, chopped. Grind in black pepper, add half a teaspoon of salt and a pinch of sugar. Simmer for 10 minutes, covered.
    4. 4
      To assemble:.
    5. 5
      Preheat oven to 180°C Lightly grease a baking dish with olive oil. Place a layer of eggplant over the bottom. Top with some tomato sauce and then dot with mozzarella slices. Continue layering until all the eggplant is used up. The last layer should be tomato sauce and mozzarella. Sprinkle with the grated grana padano or parmesan. Drizzle the top lightly with olive oil and bake for about 25 minutes.

    Ratings & Reviews:

    • on February 10, 2014

      55

      Gorgeous, I have finally found a way to enjoy eating aubergine, thank you very much. It tasted somewhat like pizza, but with a healthy twist.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2010

      55

      We loved this wonderful an delightful recipe. It was yummy too. Thank you for sharing Chef#220151

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2008

      55

      About 10 days ago, Russian Black was going out of town. She cleaned out her fridge and brought me the leftovers of this amazing dish. Since then, I've managed to bully her into posting the recipe, so you all can enjoy it, too. It's a wonderful, decadent eggplant dish and I thoroughly enjoyed every mouthful. Just wish I'd taken a photo. Will do next time. Yummo!

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

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    Nutritional Facts for Eggplant Parmigiana

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 166.7
     
    Calories from Fat 67
    40%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 515.0 mg
    21%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 11.3 g
    45%
    Sugars 11.3 g
    45%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    fresh mozzarella balls

    grana padano

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