Eggplant Parmesan I
Try this Eggplant Parmesan recipe, or contribute your own.
Try this Eggplant Parmesan recipe, or contribute your own.
- 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.
My Simple Eggplant Parmesan: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But let me tell you, this Eggplant Parmesan recipe is my secret weapon for those hectic weeknights. It's surprisingly easy to make, requires minimal cleanup, and tastes like it came straight from a fancy Italian restaurant. Forget takeout; this is my go-to comfort food, perfectly balanced between healthy and indulgent.
The beauty of this dish lies in its simplicity. No complicated techniques or obscure ingredients are required. It all starts with perfectly salted and drained eggplant slices, the key to avoiding a soggy final product. I learned this trick from my grandmother, and it’s truly a game-changer. Then, it's a matter of layering – luscious ricotta and mozzarella cheese mingling with rich tomato sauce and tender eggplant. The baking process melds the flavors, creating a symphony of textures and tastes that will leave your family wanting more.
I often adapt this recipe based on what's in my fridge. Sometimes, I’ll add a sprinkle of red pepper flakes for a little kick, or swap out the mozzarella for a different type of cheese. The possibilities are endless! But even without any additions, the classic combination of eggplant, cheese, and tomato sauce is a winner every time. The dish is also incredibly versatile. It's perfect for a cozy weeknight dinner, a casual get-together with friends, or even a special occasion. Serve it alongside a simple salad and a crusty loaf of bread, and you've got yourself a feast.
Beyond the Recipe: A Taste of Home
This Eggplant Parmesan recipe isn't just about the delicious food; it's about creating memories. It reminds me of Sunday dinners at my grandmother's house, the aroma of simmering tomato sauce filling the air, the warmth of family gathered around the table. It's a connection to my heritage, a taste of home, and a tradition I'm excited to pass down to my own children. The simple act of cooking and sharing this meal has become a cherished ritual in our family. And it's a ritual I hope you’ll create in yours, too. It's more than just a meal; it's a piece of heart, a shared experience, and a delicious journey back to simpler times.
Tips for Success:
- Don't skip the salting step! This is crucial for drawing out excess moisture from the eggplant.
- Use good quality ingredients. The flavor of your sauce and cheese will significantly impact the final taste.
- Don't overcrowd the pan when browning the eggplant. Work in batches to ensure even browning.
- Let the casserole rest for a few minutes after baking before serving. This allows the flavors to meld and the dish to set slightly.
So, the next time you're looking for a comforting, satisfying, and relatively easy weeknight dinner, give my Eggplant Parmesan recipe a try. I guarantee it'll become a staple in your kitchen, too. And who knows? Maybe it’ll even become a new family tradition.
Enjoy!
