Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)

Recipesfull introduces to you: Italian Recipes. (Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)). Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Brief

Prep 30 mins

Cook: 1hr15 mins

Additional: 1hr20 mins

Total: 3hrs5 mins

Servings: 8

Yield: 8 servings

Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)

Ingredients

3 pounds large eggplants

sliced lengthwise into 1/4-inch slices

2 tablespoons coarse salt

or as needed

5 cups vegetable oil for frying

2 tablespoons flour for dredging

2 tablespoons extra-virgin olive oil

½ onion

finely chopped

3 cloves garlic

halved

3 (15 ounce) cans tomato puree

8 leaves fresh basil leaves

halved

salt to taste

1 ½ (16 ounce) packages fresh mozzarella cheese

sliced

2 ½ cups freshly grated Parmesan cheese

Italian Bread Bowls

World Cuisine

Directions

Step 1

Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.

Step 2

Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.

Step 3

Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil working in batches. Deep fry eggplant until golden 2 to 3 minutes per side. Drain on paper towels.

Step 4

Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent about 5 minutes. Add tomato puree 4 basil leaves and salt. Cook stirring often until sauce starts to thicken about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.

Step 5

Preheat oven to 350 degrees F (175 degrees C).

Step 6

Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce mozzarella slices and Parmesan cheese. Continue making layers a total of 3 to 5 finishing with tomato sauce and grated Parmesan cheese.

Step 7

Bake in the preheated oven until heated through and bubbling 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Nutritional Information

Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)

Servings Per Recipe:8

Calories: 591.9

% Daily Value *

Protein: 35.1g 70%

Carbohydrates: 30.6g 10%

Dietary Fiber: 9.1g 36%

Sugars: 13.5g

Fat: 38.5g 59%

Saturated Fat: 15.3g 76%

Cholesterol: 76.5mg 26%

Vitamin A Iu: 1405.9IU 28%

Niacin Equivalents: 10.7mg 82%

Vitamin B6: 0.4mg 28%

Vitamin C: 22.1mg 37%

Folate: 71.8mcg 18%

Calcium: 994.5mg 100%

Iron: 3.8mg 21%

Magnesium: 92.1mg 33%

Potassium: 1223.2mg 34%

Sodium: 3313.2mg 133%

Thiamin: 0.3mg 25%

Calories From Fat: 346.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.