Eggplant Parmigiana Recipe

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Eggplant Parmigiana
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Ingredients
8
Count
Nutrition
209
Calories
Total time
46
Minutes
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Ingredients:

Directions:

  1. In a clean sink, place eggplant slices in a collander in a single row, as many as can fit, sprinkle with sea salt. Do this until all the eggplant is layered on top of each other, salting each layer.
  2. Take a clean plate and lay it on top of the eggplant and weight the plate down with anything handy. It just has to be heavy enough to purge the bitter water out of the eggplant. It will take about 1 hour.
  3. In the meantime, prep your pans for the finished fried eggplant. Line an 11x17 baking sheet(s)with paper towels. Check on eggplant when the hour is up.
  4. At this point, you should see black water collected at the bottom of the collander. Rinse the eggplant and pat dry, set aside.
  5. Set up 3 equal size bowls. Put the cornstarch in one, the egg mixture in one and the breadcrumb in one, replenishing as they run low.
  6. Coat the eggplant in cornstach 1st, the egg mixture second and the breadcrumbs last.
  7. Fill a large, high sided pan with olive oil about 1/2 inch deep. VERY CAREFULLY heat olive oil. You can use a thermometer for this but it should be about 350-370 degrees.
  8. Once the oil is hot enough, CAREFULLY slide the eggplant into the oil and cook until one side is golden, about 2 minutes. CAREFULLY turn eggplant over and do the same on the other side.
  9. Retrieve cooked eggplant carefully with a spider,(its an metal weave spatula with a wood handle, poor heat conducter) and place on paper towels. Do this until all the eggplant is fried.
  10. Don't even THINK about touching the remaining oil for at least 90 minutes.
  11. Now it's time to assemble. coat the bottom of a 9x13 pan with marinara sauce, then add a layer of eggplant. Have them overlap slightly, then add grated cheese and mozzerella to cover the top of the eggplant, then repeat: Sauce, eggplant, cheese until the eggplant is all used.
  12. Bake at 350 for 20-25 minutes or until cheese is melted and eggplant is heated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 208.74 Kcal (874 kJ)
Calories from fat 61.22 Kcal
% Daily Value*
Total Fat 6.8g 10%
Cholesterol 153.25mg 51%
Sodium 701.68mg 29%
Potassium 654.77mg 14%
Total Carbs 22.31g 7%
Sugars 11.03g 44%
Dietary Fiber 5.89g 24%
Protein 14.33g 29%
Vitamin C 4.3mg 7%
Iron 2mg 11%
Calcium 268.8mg 27%
Amount Per 100 g
Calories 71.64 Kcal (300 kJ)
Calories from fat 21.01 Kcal
% Daily Value*
Total Fat 2.33g 10%
Cholesterol 52.59mg 51%
Sodium 240.81mg 29%
Potassium 224.71mg 14%
Total Carbs 7.66g 7%
Sugars 3.79g 44%
Dietary Fiber 2.02g 24%
Protein 4.92g 29%
Vitamin C 1.5mg 7%
Iron 0.7mg 11%
Calcium 92.3mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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