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    You are in: Home / Recipes / Nonna Conti's Eggplant / Aubergine Parmesan (No Breadcrumbs) Recipe
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    Nonna Conti's Eggplant / Aubergine Parmesan (No Breadcrumbs)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    ThatSouthernBelle's Note:

    From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef.

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    Units: US | Metric


    1. 1
      Peel the eggplant and cut it into paper -thin slices.
    2. 2
      Layer the slices in a colander, lightly salting each layer and sit a plate on top, touching the eggplant. Put a heavy can on top of the plate and let the eggplant drain for about an hour, then rinse off the salt and pat the slices dry.
    3. 3
      Preheat the over to 400°F.
    4. 4
      Beat the eggs in a pie pan and season with salt and pepper.
    5. 5
      Pour enough olive oil into a 10 or 12 inch frying pan to reach a depth of 1/4 inch and heat it over medium-high heat.
    6. 6
      Working with a few slices at a time, dip the eggplant into the edd, let the excess egg drip off and the slide the pieces into the hot oil.
    7. 7
      Cook on each side just until golden brown then remove and drain on paper towels or brown paper bags. (Watch the eggplant carefully; the thin slices will cook very quickly.).
    8. 8
      Layer the eggplant and Marinara Sauce in a shallow baking dish, ending with a film of sauce on top.
    9. 9
      Sprinkle the cheese evenly over the sauce and bake for 10 minutes.
    10. 10
      Serve hot or at room temperature.

    Ratings & Reviews:


    Nutritional Facts for Nonna Conti's Eggplant / Aubergine Parmesan (No Breadcrumbs)

    Serving Size: 1 (144 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 131.0
    Calories from Fat 53
    Total Fat 5.8 g
    Saturated Fat 1.8 g
    Cholesterol 143.4 mg
    Sodium 405.6 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 3.3 g
    Sugars 7.9 g
    Protein 7.6 g

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