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Eggplant Parmigiana (Alexandra Guarnaschelli) Recipe

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Eggplant Parmigiana (Alexandra Guarnaschelli)
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Ingredients
21
Count
Nutrition
727
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and season with salt and the red pepper flakes; cook until the onions are soft and translucent, 7 to 8 minutes. Add the sugar and tomatoes and break up some of the tomatoes with a wooden spoon. Reduce the heat to medium and cook, stirring from time to time, until the tomatoes are fairly broken down, 10 to 15 minutes. Taste for seasoning. Let cool.
  2. Prepare the eggplant: Put the eggplant rounds in a single layer on a baking sheet. Sprinkle with salt on both sides and let sit, about 1 hour. Rinse the eggplant with cold water and dry thoroughly with a kitchen towel. (Salting the eggplant draws out the liquid and bitter flavor, but it's optional: Skip this step if you don't have time.)
  3. Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the eggs with the milk and season with salt and pepper. In a third bowl, combine the breadcrumbs, oregano and thyme and season with salt and pepper. Dredge each eggplant slice in the flour and shake off any excess. Dip in the egg mixture and finally in the breadcrumbs, coating both sides. Lay the eggplant slices on baking sheets in a single layer.
  4. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until it begins to smoke lightly (between 380 degrees F and 400 degrees F). Using tongs, add a single layer of eggplant to the skillet and cook until golden brown, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and season lightly with salt. Repeat until all of the eggplant is fried.
  5. Position a rack in the upper third of the oven and preheat to 350 degrees F. Spoon about one-quarter of the tomato sauce into a 9-by-13-inch baking dish. Top with a layer of the fried eggplant, overlapping the slices slightly. Top with about one-quarter of the mozzarella, then sprinkle with about one-third each of the parmesan, provolone and basil. Repeat the layering 2 more times (sauce, eggplant, cheese, basil), then finish with the remaining sauce and mozzarella. Press the layers firmly into the dish. Bake until the cheese is melted and bubbly, 35 to 40 minutes. For an extra-brown top, put the dish under the broiler for a minute or two just before serving.
  6. Photograph by Christina Holmes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 727.05 Kcal (3044 kJ)
Calories from fat 283.93 Kcal
% Daily Value*
Total Fat 31.55g 49%
Cholesterol 133.03mg 44%
Sodium 1187.34mg 49%
Potassium 882.67mg 19%
Total Carbs 68.36g 23%
Sugars 13.22g 53%
Dietary Fiber 8.72g 35%
Protein 40.39g 81%
Vitamin C 9.2mg 15%
Iron 2.7mg 15%
Calcium 958.8mg 96%
Amount Per 100 g
Calories 117.32 Kcal (491 kJ)
Calories from fat 45.82 Kcal
% Daily Value*
Total Fat 5.09g 49%
Cholesterol 21.47mg 44%
Sodium 191.6mg 49%
Potassium 142.43mg 19%
Total Carbs 11.03g 23%
Sugars 2.13g 53%
Dietary Fiber 1.41g 35%
Protein 6.52g 81%
Vitamin C 1.5mg 15%
Iron 0.4mg 15%
Calcium 154.7mg 96%

* 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

  • 16.4
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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