English80 min

Eggplant parmesan

Name: Eggplant parmesan
Prep time: 30 min
Cook time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 2 lb eggplant; 2 tsp salt; 2 eggs; 1.5 cups breadcrumbs; 3/4 cup parmesan; 1/2 cup parmesan; 1 tsp dried oregano; 1 tsp dried oregano; 0.5 tsp black pepper; 1/2 cup olive oil; 24 oz tomato sauce; 3 cloves garlic; 2 cups mozzarella; 1/4 cup basil

Breaded eggplant, fried until the crust is brown, layered with tomato sauce, mozzarella, and parmesan. Six plates.

Dinner Family dinner VegetarianOvenStovetop

SomaFM

Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.

Prep30 min

Ingredients14

Cook50 min

servings

Cup math

1 cup16 tbsp · 48 tsp · 237 ml
1 tbsp3 tsp · 15 ml
1 tsp5 ml
1 lb16 oz · 454 g
1 oz28 g
1 L1000 ml · 4.2 cups
1 kg1000 g · 2.2 lb
1 pint2 cups · 473 ml
1 quart4 cups · 946 ml
1 gallon4 quarts · 16 cups · 3.8 L
1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

551

Calories

3,309 kcal in this batch

Protein

25.7 g

Fat

34.5 g

Carbs

39.1 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list14

Check what you already have. Copy, download, or email the rest.

Email list

Substitutes

garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.

Method

1
Heat the oven to 375°F. Slice the eggplant into rounds about 1/2 inch thick. Salt both sides with most of the salt. Rest 15 minutes. Pat the slices very dry.
2
Beat the eggs. Stir the breadcrumbs with 3/4 cup of the parmesan, 1 teaspoon of the oregano, and the pepper.
3
Dip each slice in the egg, then in the crumbs. Press so the crumbs hold.
4
Heat a thin layer of the olive oil in a wide skillet. Fry the slices until they are deep gold on both sides. Do not crowd the pan. Add oil as the pan goes dry. Drain them on a rack.
5
Warm the tomato sauce with the garlic and the rest of the oregano until it smells, about 5 minutes. Taste the salt.
6
Spread a little sauce in a baking dish. Layer eggplant, sauce, mozzarella, and the rest of the parmesan. Repeat. Finish with sauce and cheese.
7
Bake until the cheese is bubbling and spotted brown, about 25 minutes.
8
Rest 10 minutes.
9
Tear the basil over the top. Cut it.

Cook's notes

Salt the slices and pat them dry, or the crust slides off and the dish weeps. Fry until the crust is actually brown. Pale eggplant tastes steamed. Rest 10 minutes before you cut it.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

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