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.
Unlike a standard chicken parmigiana that requires pounding meat and a triple-dredging station of flour, eggs, and breadcrumbs, eggplant parmigiana relies entirely on moisture management and pan space. Salting the slices in a colander draws out excess water, a crucial step preventing the oil in your skillet from turning into an unmanageable splatter hazard. Rinsing and thoroughly drying those slices before they hit the heat protects both your stovetop and the final texture.
Tight counter space demands careful equipment selection when building this casserole. A wide, heavy-bottomed skillet distributes medium heat evenly across multiple batches, ensuring uniform browning without smoking up a compact room. A standard 9x13-inch glass or ceramic baking dish holds the layered components securely while preventing the acidic pasta sauce from reacting with reactive metals.
Starchy vegetables absorb heat differently than pasta, meaning cheese binding requires precision. Mixing ricotta, mozzarella, and beaten egg directly creates a stable dairy layer that will not liquefy and slide off the eggplant rounds during baking at 350 degrees Fahrenheit. Spreading a distinct layer of sauce on the very bottom of the dish stops the initial eggplant layer from sticking or scorching before the interior cooks through.
Resting the casserole for fifteen minutes after it emerges bubbling from the oven allows the melted cheeses and starches to set, yielding clean squares instead of a collapsing mess. Leftovers store safely in an airtight container in the refrigerator for up to three days, where the flavors actually meld further and improve the dish upon reheating.
