Eggplant Parmigiana

Ready in 1 hour
6 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Eggplant Parmigiana"

Share it:

Healthy and delicious eggplant main dish

"Didn't quite follow the recipe, I never do, but turned out pretty good. They key steps were followed (salting the eggplant prior to cooking) is an important one to follow. The rest is really up to taste and method of baking. Well done, marked as favorite!"

- claudegbeaudoin

Ingredients

Are you making this? 
1/2 cup onion; chopped
1/4 cup celery; chopped
1 clove Garlic; minced
2 tbsp olive oil
1 can tomatoes; cut up, or equivalent fresh tomatoes, peeled and cut up
1/3 cup tomato paste
1/2 tsp salt
1/4 tsp black pepper
1 tsp parsley flakes
1/2 tsp dried oregano; crushed
1 bay leaf
1/4 cup all-purpose flour
1/2 tsp salt
1 medium eggplant; peeled and cut crosswise in 1/2" thick slices
1 egg; beaten
1/4 cup vegetable oil
1/2 cup Parmesan cheese; (1-1/2 oz.), grated
1 package mozzarella cheese

Original recipe makes 6

Servings  

Preparation

Slice the eggplant crosswise. Sprinkle with salt and stand upright for 30-60 minutes. Rinse and pat dry. This makes the eggplant tender and less bitter, and it will absorb less oil.

For tomato sauce: Saute the onion, celery and garlic in oil in a large skillet until tender. Add the tomatoes, tomato paste, salt, pepper, parsley, oregano and bay leaf. Simmer uncovered for about 15 minutes or until desired consistency. Remove bay leaf and set aside. Proceed with eggplant.

Eggplant: Combine flour and salt. Dip eggplant in egg, then in seasoned flour. Sauted eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessasry. Drain slices well on paper towel.

Place 1/2 of eggplant in single layer in 10 x 6 x 2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 mozzarella cheese. Cut remaining mozzarella into triangles. Repeat layers.

Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot.

Adapted from The Sinatra Celebrity Cookbook, edited by Barbara and Frank Sinatra.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 427 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Eggplant Parmigiana

I'd rate it:


sign in to add your comment

Learn more

Eggplant

Recipe ideas by email


Reviews

Add yours!

Didn't quite follow the recipe, I never do, but turned out pretty good. They key steps were followed (salting the eggplant prior to cooking) is an important one to follow. The rest is really up to taste and method of baking. Well done, marked as favorite!
claudegbeaudoin 1 year ago
I doubled the sauce and used home canned tomatoes and it came out perfect. Definitely worth the time!
Chan1821 2 years ago
It's a pretty long process if you ask me (equivalent to making lasagna) but totally worth the effort. Made this for a family dinner and it was a huge hit! Will certainly make this again.
Sambr 2 years ago
The best eggplant Parmesan I've ever had.
Marc13pp 3 years ago
This is fantastic!!! You need to double the sauce but it turned out perfect
Chan1821 3 years ago
Even my brother-in-law, the world's pickiest eater, thought this dish was delicious. [I posted this recipe.]
HonBon 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free