Eggplant Parmesan
Delicious eggplant dish made with layers of marinara sauce, mozzarella, ricotta, and Parmesan cheese.
Delicious eggplant dish made with layers of marinara sauce, mozzarella, ricotta, and Parmesan cheese.
- Carbohydrate 24.8718800017499 g
- Cholesterol 54.144 mg
- Fat 24.280750000088 g
- Fiber 6.12818744432951 g
- Protein 13.5777537502956 g
- Saturated Fat 7.08088000002646 g
- Serving Size 1 1 Serving (272g)
- Sodium 750.826125001188 mg
- Sugar 18.7436925574204 g
- Trans Fat 1.14302575000379 g
- Calories 367 calories
Step-by-step
- Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
- Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
- In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
- Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Converting raw eggplant into a tender, layered casserole requires overcoming the vegetable's natural sponge-like tendency to absorb excessive cooking oil. Salting the sliced rounds inside a colander draws out bitter moisture through osmosis over thirty minutes, which alters the cellular structure so the flesh holds less fat during pan-frying. Rinsing thoroughly afterward removes surface sodium before the vegetable meets the skillet. This essential preprocessing step prevents grease-logged layers and ensures the final texture remains pleasingly firm rather than mushy.
A wide skillet is mandatory for achieving proper browning across the vegetable slices without overcrowding the cooking surface. Cast iron or heavy stainless steel pans distribute medium heat evenly, yielding a golden crust when olive oil is applied in measured stages. Working in batches prevents pan temperatures from dropping abruptly, which would otherwise cause the eggplant to steam rather than brown. Monitoring the oil level closely ensures each round develops adequate color without burning the exterior before the interior softens.
Assembling the casserole in a standard nine-by-thirteen-inch baking dish requires balancing moisture distribution between the sauce and the ricotta-mozzarella filling. Spreading marinara evenly across the bottom protects the initial stratum from scorching while the surrounding structure bakes at three hundred fifty degrees Fahrenheit. Alternating the fried rounds with dairy prevents structural slippage during portioning, yielding clean squares once the dish rests and sets after leaving the oven.
Visual cues dictate when the casserole reaches complete doneness, specifically observing the marinara sauce bubbling vigorously around the edges of the baking vessel and the top layer of parmesan turning a deep amber brown. Letting the pan cool slightly before slicing allows the melted cheeses and starches to stabilize, ensuring individual portions maintain their structural integrity on the plate.
