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Eggplant Parmigiana


Eggplant Parmigiana Recipe

Ingredients:
  • 3 eggplants (about 3 pounds total weight)
  • 2½ pounds very ripe, vine-ripened plum tomatoes, cut into quarters;1 can (28 ounces) plum tomatoes in purée, roughly chopped; or 2 cans (28 ounces) plum tomatoes, drained and roughly chopped
  • ¼ teaspoon salt, or to taste
  • 1 cup all purpose flour for dredging
  • Salt
  • Freshly milled white or black pepper
  • Safflower oil for frying
  • Unsalted butter for greasing baking dish
  • Lightly toasted fine dried bread crumbs for coating baking dish
  • ¼ cup chopped fresh basil
  • 1 pound fresh mozzarella, thinly sliced or shredded
  • ½ cup freshly grated Parmigiano-Reggiano
  • 3 eggplants (about 3 pounds total weight)
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2½ pounds vine-ripened plum tomatoes, peeled, seeded, and finely chopped, or 1 can (28 ounces) plum tomatoes in their own juices, drained, seeded, and chopped
  • ½ teaspoon salt
  • Freshly milled white or black pepper
  • 5 tablespoons extra virgin olive oil
  • ¾ cup fine dried bread crumbs, lightly toasted
  • ¼ cup chopped fresh basil
  • ½ pound mozzarella, finely sliced or shredded
  • ¾ cup freshly grated parmigiano
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 453kcal (23%)
Total Fat 29g (45%)
Saturated Fat 10g (48%)
Cholesterol 40mg (13%)
Total Carbohydrate 33g
Dietary Fiber 11g
Sugars 12g
Protein 19g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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