Try this Eggplant Parmigiana recipe, or contribute your own.
- Carbohydrate 52.4428426554057 g
- Cholesterol 133.521379776908 mg
- Fat 17.7792357663131 g
- Fiber 15.5093937438506 g
- Protein 24.1327279857749 g
- Saturated Fat 8.05073422615596 g
- Serving Size 1 1 Serving (573g)
- Sodium 1342.71518160764 mg
- Sugar 36.9334489115552 g
- Trans Fat 1.53536639273428 g
- Calories 457 calories
Step-by-step
- Lightly salt both sides of each piece of eggplant, stand in sieve over a bowl for 20mins.
- Preheat oven to 200
- Line two baking sheets with parchment or spray with cooking spray (do not use foil).
- Wash and dry eggplant.
- Dip each piece of eggplant into the egg mixture then coat well with breadcrumbs and place on baking sheet.
- Bake eggplant until lightly browned, about 20 minutes.
- Spread 1/4 cup of pasta sauce all over the bottom of a baking dish place pieces of the baked eggplant until the bottom is covered.
- Spread a thin coating of pasta sauce over the eggplant.
- Sprinkle the layer with mozzarella.
- Tent loosely and return to oven.
- Bake for 20 minutes. Remove foil and bake for another 5-10 minutes until the shredded cheese on top is melted and slightly bubbly.
Chicken parmigiana relies on a crisp cutlet to anchor a heavy blanket of tomato sauce and melted cheese, but eggplant behaves entirely differently due to its spongy cellular structure. Many home cooks abandon eggplant dishes entirely after watching porous rounds absorb frying oil like dense sponges or turn into unpalatable grey mush in the oven. Success here does not depend on heavy battering or expensive equipment, but rather on harnessing osmosis through a proper twenty-minute salting phase in a sieve. Drawing out the bitter, excess internal moisture collapses those tiny air pockets before the slices ever touch heat, transforming the raw vegetable into a firm, receptive foundation that can hold its shape under heavy layers of sauce and cheese. Rushing this specific draining step guarantees water will leak out during baking, turning the coating soggy and ruining the dish. Once properly drained and thoroughly patted dry with paper towels, dip each piece meticulously into the whisked egg and fine toasted breadcrumbs to create a protective barrier. Baking these prepared rounds at 200 degrees Celsius for twenty minutes achieves a light, even browning without requiring a vat of boiling oil. Layering the baked slices over a thin base of pasta sauce prevents sticking while ensuring the bottom crust absorbs just enough moisture without dissolving completely. Cover the baking dish loosely with foil during the initial twenty-minute melt to trap gentle steam, then uncover for the final ten minutes until the grated mozzarella turns bubbling and golden brown. Pair this rich, herbaceous casserole with a sharp, acidic green salad dressed simply in lemon and olive oil to cut through the heavy dairy and concentrated tomato sweetness.
