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Eggplant Parmigiana

Source: Outdoor Entertaining
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Rating: 3.5   Reviews: 5 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 45 Minutes
  Serves 8
For Sauce:
1 large garlic clove, finely chopped
3 tablespoons olive oil
2 14.5 oz cans tomatoes, or 10 oz very ripe tomatoes, peeled
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
For Eggplants:
4 eggplants
1/4 cup all-purpose flour
1/2 cup olive oil
6 oz  mozzarella cheese
1/4 cup freshly grated parmesan cheese
Eggplant Parmigiana Recipe at
FOR SAUCE: In a large frying-pan, cook garlic in oil until tender and aromatic. Add tomatoes, tomato paste, salt, pepper and herbs. Bring to a boil and simmer for about 1 hour, or until sauce is thick and reduced by half.

FOR EGGPLANTS: Meanwhile cut eggplants into thin slices. Sprinkle with salt and allow to drain for 1 hour. Preheat oven to 400 degrees. Pat eggplants dry and dust with flour. Heat 1/4 cup oil in frying-pan and fry slices over moderately high heat until lightly browned on both sides. Add more oil as necessary.

TO ASSEMBLE: Cut mozzarella into thin slices. Cover bottom of an oiled gratin dish with a thin layer tomato sauce and add a layer of eggplant and one of mozzarella. Spoon on more sauce, add another layer of eggplant and mozzarella and sprinkle with Parmesan. Repeat. Bake in oven for 30 minutes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Parmesan Main Dishes
 Italian-Style Casseroles
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 348
Fat. Total: 24g
Fiber: 8g
Carbohydrates, Total: 26g
Sodium: 628mg
% Cal. from Fat: 62%
Cholesterol: 14mg
Protein: 12g
Spotlight Recipe Review See all 5 reviews »

Rating: 4
by: Thilda, FL Reviewed: 12/26/2010
Extra Easy!
Very easy to make. Quite good for meat free.
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