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    You are in: Home / Recipes / Parmesan Eggplant (Original Italian Recipe)
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    Parmesan Eggplant (Original Italian Recipe)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Vanessa7's Note:

    In Venezuela, we have a huge Italian population. In fact, we are the 2nd country that consumes the most pasta after about influence:P. I happened to find this from another old magazine...but this time it was an Italian recipe. I remember my sister's godparents were Italian and they made something very similar to this...and their antipastos were delicious! I will surely make this someday. Feel free to substitute the eggplant if you're not an eggplant lover! Prep. and cooking times are approximate.

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    Units: US | Metric


    1. 1
      Wash the eggplants very well, cut in 1/2 cm. thick slices (about 0.2 inches) -- very thin.
    2. 2
      Fry in the oil on each side and remove as much excess oil as you can. Keep aside.
    3. 3
      Cut the garlic and the onion in small cubes and fry in a skillet with a little bit of oil until golden.
    4. 4
      Now to this same skillet where you've just fried the garlic and onion, add the tomatoes *cut in cubes* and fry until it softens and a thick sauce forms.
    5. 5
      In a pan, place a layer of eggplants followed by one of parmesan cheese, tomato sauce, and another one of mozarella until you finish all your ingredients.
    6. 6
      The last layer should be of parmesan cheese.
    7. 7
      You can put it in the oven at a low temperature (around 350ºF) for around 15-20 minutes to allow the cheese to melt or you can serve it as you wish.
    8. 8
      Note: if you don't want to go through all the trouble of making the tomato sauce, you can just buy canned tomato sauce. It's quicker and easier!

    Ratings & Reviews:


    Nutritional Facts for Parmesan Eggplant (Original Italian Recipe)

    Serving Size: 1 (410 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 297.1
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 9.6 g
    Cholesterol 54.1 mg
    Sodium 580.4 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 7.8 g
    Sugars 9.3 g
    Protein 20.7 g

    The following items or measurements are not included:

    fresh basil

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