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Eggplant Parmigiana Recipe
Source: Outdoor Entertaining
Serves 8
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| RECIPE METHOD
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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.
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| Nutrition Facts |
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Serves 8
Facts per Serving
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| Calories: |
348 |
Fat, Total: |
24g |
Carbohydrates, Total: |
26g |
| Cholesterol: |
14mg |
Sodium: |
628mg |
Protein: |
12g |
| Fiber: |
8g |
% Cal. from Fat: |
62% |
% Cal. from Carbs: |
30% |
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