Overflown with eggplants or just after an Italian? Check out this Eggplant Parmesan recipe that's even vegetarian!
Course Main Course
Cuisine Italian, Mediterranean, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Ingredients
1big Eggplant
1teaspoonSalt
1tablespoonCooking oil
1cloveGarlicfinely cut
2cupsTomato sauce
½cupParmesan
½cupMozzarella
2medium Eggsreal amount is higher value for nutritional calculations
⅓cupFlourreal amount is higher value for nutritional calculations
1cupBreadcrumbsreal amount is higher value for nutritional calculations
¼cupCooking oilreal amount is higher value for nutritional calculations
Instructions
Slice the eggplants to about ¼" / 5mm wide slices.
Rub them with salt and let the salt drive out some moisture for about half an hour or more.
Meanwhile, heat some oil in a saucepan then lightly brown the finely cut garlic.
Pour in the tomato sauce, place the lid on, leaving space for the steam to escape, then bring it to boil.
Reduce heat to simmer and cook away about half of the liquid. Take it off heat and let it cool.
If we go for the breaded eggplants then prepare the breading station by beating eggs in a bowl then pouring out flour and breadcrumbs onto a plate. Coat both sides of each eggplant with flour then dip them into the beaten eggs. Finally dunk both sides of each eggplant in the breadcrumbs.
Heat oil to medium high then fry the eggplants until the inside softens and both sides get golden brown color, about 2 - 3 minutes each side.
Let them drip off any excess oil.
Once all of the eggplant slices are breaded and fried, we are ready to assemble the Eggplant Parmesan. Ladle half of the tomato sauce on the bottom of a casserole dish.
Sprinkle on some Parmesan if used. Place on the fried eggplants.
Spread on the other half of the tomato sauce. Of course, if more layers are used then divide the tomato sauce and cheese accordingly.
Sprinkle on more Parmesan if used and add the Mozzarella.
Place the Eggplant Parmesan into the middle rack of a 425°F/220°C preheated oven, until the Mozzarella gets golden brown color, about 15 minutes.