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

    Ev's Eggplant (Aubergine) Parmigiana. Photo by Pie Queen

    1/2 Photos of Ev's Eggplant (Aubergine) Parmigiana

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    evelyn/athens's Note:

    different from the usual eggplant parmigiana. I'm sure you'll like this version. We do.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim and wash eggplant; do not remove skin.
    2. 2
      Cut crosswise into ¼ inch slices.
    3. 3
      Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
    4. 4
      Preheat oven to 400 degrees F.
    5. 5
      Lightly oil a 12 x 8 inch baking dish.
    6. 6
      Rinse eggplant and pat dry.
    7. 7
      Beat eggs in shallow bowl.
    8. 8
      Spread half of the breadcrumbs on large platter.
    9. 9
      Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
    10. 10
      Place slices as they are breaded onto a baking sheet.
    11. 11
      Heat ¼ cup of olive oil in large skillet over medium-high heat until rippling.
    12. 12
      Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
    13. 13
      Transfer to paper toweling to drain as the slices become done.
    14. 14
      Continue, adding more oil if necessary.
    15. 15
      When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
    16. 16
      Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
    17. 17
      Remove from heat.
    18. 18
      Make a layer of half the eggplant slices in baking dish.
    19. 19
      Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
    20. 20
      Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
    21. 21
      Bake until hot and bubbly, about 20-25 minutes.
    22. 22
      Let stand 10 minutes before serving.

    Ratings & Reviews:

    • on August 26, 2009

      45

      Very delicious. I baked the eggplant slices and added 2 more layers to this casserole. Delish!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2008

      55

      I always make eggplant parm the way momma taught me---fry breaded eggplant slices in oli---layer with tomato sauce and mozzz and bake. It is delish! This recipe bumps all of that up! I loved the different textures and flavors. Thanks for teaching an old dog a new trick!

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

      55

      I made this for Newest Zaar tag game. We loved these and will definitely make this again! Thanks :)

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

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    Nutritional Facts for Ev's Eggplant (Aubergine) Parmigiana

    Serving Size: 1 (497 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 895.3
     
    Calories from Fat 553
    61%
    Total Fat 61.4 g
    94%
    Saturated Fat 21.4 g
    107%
    Cholesterol 165.8 mg
    55%
    Sodium 1601.1 mg
    66%
    Total Carbohydrate 48.2 g
    16%
    Dietary Fiber 6.8 g
    27%
    Sugars 14.0 g
    56%
    Protein 40.1 g
    80%

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