RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4706
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| Recipe Name: |
Eggplant Parmigiana - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
60.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.91
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Teaspoon pepper, black
0.5 Cup oil, olive
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Directions:
Trim ends and peel eggplant. Slice into 1/4 inch rounds. Sprinkle with Kosher salt and layer in a colander. Place a plate with a weight (2 1-lb cans), and let drain for 35-40 minutes. Pat slices dry with paper towels.
Spread flour on a plate. In a wide, shallow bowl, beat eggs with water until well blended. On another plate, combine bread crumbs with salt and pepper. Dredge eggplant slices in flour, then egg, then breadbrumbs - pat gently so crumbs adhere.
In a large skillet, heat 1/2 cup olive oil over medium heat. Add 3-4 slices eggplant at a time - do not crowd the pan. When crispy, drain on paper towels. Add more oil if needed.
Spread 1/3 of the marinara over bottom of 13x9 inch baking dish. Place a single layer of eggplant on sauce (1/2 the slices). Spread 1/2 the Besciamella Sauce over eggplant; top with 1/3 of the marinara, 1/2 the mozzarella and 1/4 the Parmesan. Repeat for a second layer.
Bake for 30 minutes, or until brown and bubbly. Let stand for 5 minutes before serving.
Note: You may use a meat sauce rather than a marinara if you prefer. |
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| Nutrition per Serving: |
| Calories: |
452 |
Total Carbs: |
50.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
113.8 |
Fat: |
17.4 |
Protein: |
24.45 |
| Fiber: |
2.73 |
Sodium: |
757.58 |
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