Eggplant Parmesan
- Preparing Time: 25 minutes
- Total Time: 1 hour and 40 minutes
- Served Person: 8
- 1 eggplant cut into 3/4 inch slices
- 1 1/2 tablespoons salt
- 8 tablespoons olive oil
- 8 ounces ricotta cheese
- 6 ounces mozzarella shredded
- 1/2 cup grated parmesan cheese
- 1 egg beaten
- 1/2 cup fresh basil chopped
- 4 cups pasta sauce
- 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
Ah, eggplant parmesan! A dish that brings to mind warm summer evenings spent in the kitchen with loved ones. The air is filled with the tantalizing aromas of garlic, basil, and melted cheese, as you carefully layer the tender slices of eggplant, savory marinara sauce, and rich cheeses. The finished masterpiece is a symphony of flavors and textures, a culinary delight that is sure to impress even the most discerning palate.
But don't be intimidated by this seemingly complex dish. With a little patience and the right ingredients, you can create an eggplant parmesan that will rival that of any Italian grandmother. So gather your family and friends, put on some music, and let's embark on this culinary journey together. You'll be amazed at how easy and rewarding it can be to create this classic Italian dish in your own kitchen.
Step-by-step
- Sprinkle eggplant slices with salt and let sit for 30 minutes to remove liquid.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ricotta, mozzarella, Parmesan, egg, and basil in a bowl.
- Rinse eggplant slices and brown in a skillet with olive oil.
- Spread 1 1/2 cups spaghetti sauce in a baking dish.
- Layer eggplant, cheese mixture, and remaining sauce in the dish.
- Sprinkle with remaining Parmesan cheese and bake for 30-45 minutes.
