Eggplant (Aubergine) Parmesana Recipe

Name: Eggplant (Aubergine) Parmesana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices; salt, to taste; flour, for coating the eggplant slices; 1/4 - 1/2 cup olive oil; 8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced; 1/2 cup parmesan cheese (Fresh is better); TOMATO SAUCE; 2 tablespoons olive oil; 1/2 cup onion, finely chopped; 1 tablespoon basil, finely cut; 1 teaspoon sugar; 2 cups canned tomatoes, chopped and undrained; 1/2 teaspoon salt; 3 tablespoons canned tomato sauce; pepper, to taste

Servings: persons

1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices
salt, to taste
flour, for coating the eggplant slices
1/4 - 1/2 cup olive oil
8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced
1/2 cup parmesan cheese (Fresh is better)
TOMATO SAUCE
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 tablespoon basil, finely cut
1 teaspoon sugar
2 cups canned tomatoes, chopped and undrained
1/2 teaspoon salt
3 tablespoons canned tomato sauce
pepper, to taste

1
["Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.", "Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.", "While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.", "Sprinkle both sides of the eggplant slices with the salt.", "Let the slices sit on a paper towel 20-30 minutes.", "Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.", "Pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4"" deep, then layer the eggplant, Jack cheese,& parmesan cheese.", "Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer."]

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices, salt, to taste, flour, for coating the eggplant slices, 1/4 - 1/2 cup olive oil, and more.

Yes, Eggplant (Aubergine) Parmesana falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Parmesana

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