Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that is both delicious and easy to make. The eggplant is sliced, breaded, and fried, then layered with marinara sauce, mozzarella cheese, and Parmesan cheese. It is then baked until the cheese is melted and bubbly.
Eggplant Parmesan is a classic Italian dish that is both delicious and easy to make. The eggplant is sliced, breaded, and fried, then layered with marinara sauce, mozzarella cheese, and Parmesan cheese. It is then baked until the cheese is melted and bubbly.
- Carbohydrate 19.9262243299535 g
- Cholesterol 50.981123252504 mg
- Fat 13.902215337939 g
- Fiber 3.35393737751772 g
- Protein 12.5782939106748 g
- Saturated Fat 5.623014703777 g
- Serving Size 1 1 Serving (190g)
- Sodium 749.472314927695 mg
- Sugar 16.5722869524358 g
- Trans Fat 0.80967210234642 g
- Calories 256 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.
Salting eggplant before cooking is chemically mandatory, not optional, because raw eggplant acts like a natural sponge that absorbs excessive frying oil unless its internal moisture is first drawn out. Cutting the vegetable into uniform three-quarter-inch slices ensures that every piece releases moisture evenly during the required thirty-minute colander rest. Skipping this step guarantees soggy results and wastes expensive cooking oil, which the un-salted flesh would otherwise soak up instantly. Thoroughly rinsing the salt off afterwards prevents a metallic taste, while patting the slices dry stops hot oil from violently splattering during pan-frying.
Equipment Essentials And Workarounds
Standard heavy-bottomed skillets distribute heat better than thin aluminum pans, preventing the olive oil from scorching when working in batches over medium heat. A standard colander paired with a shallow plate beneath it catches the bitter dark liquid effectively without requiring specialized kitchen gadgets. Measuring cups for the ricotta, mozzarella, and Parmesan prevent heavy-handed pouring that throws off the ingredient ratios. Baking this dish in a standard nine-by-thirteen-inch glass or ceramic dish ensures the thermal mass needed to bubble the four cups of pasta sauce uniformly without burning the edges.
Sequencing And Timing Strategies
Balancing oven preheating at 350 degrees Fahrenheit against active stovetop frying requires careful coordination so the eggplant does not cool down too much before assembly. Mixing the cheese filling with the egg and fresh basil while the eggplant rests in the colander maximizes efficiency during downtime. Layering the ingredients immediately after the final batch of eggplant comes out of the skillet utilizes residual heat to jump-start the baking process. Baking the assembled casserole for thirty to forty-five minutes yields a bubbling sauce and melted cheese without overcooking the interior layers.
