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    You are in: Home / Recipes / Perfect Eggplant (Aubergine) Parmesan Secrets Recipe
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    Perfect Eggplant (Aubergine) Parmesan Secrets

    Perfect Eggplant (Aubergine) Parmesan Secrets. Photo by CoolMonday

    1/3 Photos of Perfect Eggplant (Aubergine) Parmesan Secrets

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    CoolMonday's Note:

    I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice.

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    Units: US | Metric


    1. 1
      Wash eggplant, dry, trim ends.
    2. 2
      Slice to 1/4 inch rounds.
    3. 3
      Sprinkle salt on both sides.
    4. 4
      Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
    5. 5
      Rinse well and pat dry with paper towels.
    6. 6
      Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
    7. 7
      Coat both sides of slices in flour.
    8. 8
      Dip in egg.
    9. 9
      Coat in breadcrumbs.
    10. 10
      Stack in separate dish.
    11. 11
      Heat oil in pan.
    12. 12
      Brown slices in oil a few at a time, may have to change oil if it gets too brown.
    13. 13
      Drain on papertowels (I just do this in layers).
    14. 14
      In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
    15. 15
      Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
    16. 16
      Repeat layers till done. Takes me three layers, so divide all items in three.
    17. 17
      Bake at 350 for 30-35 minutes until cheese melts.

    Ratings & Reviews:

    • on January 26, 2010


      The title says it all, it is PERFECT! I've made eggplant parmesan before with disastrous results..this was simple, fast (once the eggplant was drained) and delicious! Made Marinara Sauce Marinara for the pasta sauce needed in the recipe and it was heavenly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2011


      I followed this recipe to the T and i love he idea that the dipping the eggplant in flour first avoids the eggplant from getting drench in oil when frying...thanks for your secrets....will post pictures later

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


    Nutritional Facts for Perfect Eggplant (Aubergine) Parmesan Secrets

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 668.2
    Calories from Fat 287
    Total Fat 31.9 g
    Saturated Fat 12.1 g
    Cholesterol 177.2 mg
    Sodium 1144.6 mg
    Total Carbohydrate 65.8 g
    Dietary Fiber 10.6 g
    Sugars 14.9 g
    Protein 30.1 g

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