Eggplant Parmesan

Name: Eggplant Parmesan - Caterina D.
Ingredients: 1 kg of eggplants; 700 ml of tomato juice; 2 eggs; 4 tablespoons of flour; salt; pepper; grated parmesan; 100 gr of mozzarella.

Savory - Eggplant Parmesan by Caterina D. - Recipia

Eggplant Parmigiana is prepared in layers, with slices of eggplant dipped in flour and egg, tomato sauce, mozzarella, and parmesan. The eggplants are fried before assembly, and in the oven, the dish is only left long enough to heat through and brown slightly on top. After baking, it is important to let it cool for at least 30 minutes so that the layers can settle and the portions can be served more easily. Quick Info Total time: not specified exactly; includes preparation, frying, assembly, baking, and cooling for at least 30 minutes Preparation time: not specified in the original recipe Baking time: 15-20 minutes Oven temperature: 180°C Servings: not specified; depends on the size of the dish and how the layers are portioned Difficulty: medium Recipe type: baked eggplant dish, suitable for lunch or dinner Ingredients 1 kg of eggplant 700 ml of tomato juice 2 eggs 4 tablespoons of flour 100 g of mozzarella Grated parmesan, to taste Salt, to taste Pepper, to taste 1 tablespoon of oil for the tomato sauce Oil for frying the eggplants, as needed Mozzarella can be replaced with cheese. The amount of parmesan and oil used for frying are not specified in the original recipe, so they are added as needed. Preparation method 1. Prepare the tomato sauce Put a tablespoon of oil in a pot, then add the 700 ml of tomato juice. Cover the pot with a lid and let the sauce simmer for a few minutes. It does not need to be boiled for long; it just needs to be heated and ready for assembling the dish. 2. Cut the eggplants Peel the eggplants and slice them into round slices about half a centimeter thick. Try to keep the slices as uniform in thickness as possible so they cook evenly. Sprinkle salt and pepper over the eggplant slices, to taste. 3. Prepare the eggplants for frying Dip each slice of eggplant in flour, then in egg. The two eggs should be beaten beforehand in a suitable container so they can coat the slices. After being dipped in flour and egg, fry the eggplants in oil on both sides. Remove them when they are cooked and lightly browned. Since the amount of oil for frying is not mentioned, it will vary depending on the pan and how many slices you fry at once. 4. Prepare the mozzarella Cut the mozzarella into pieces and let it drain. This step helps remove excess liquid, which could make the layers too watery. 5. Assemble the parmigiana Grease a baking dish with a tablespoon of tomato sauce. On top of this, place a layer of breaded eggplant. Continue with a layer of tomato sauce and then add pieces of mozzarella. Repeat the layering order until you finish the ingredients: eggplant, tomato sauce, and mozzarella. Finally, cover the surface with tomato sauce and sprinkle grated parmesan on top. 6. Bake the dish Place the dish in the preheated oven at 180°C and let the eggplant parmigiana bake for 15-20 minutes. It is ready when the dish is well heated and the parmesan on top has melted and browned slightly. 7. Let it cool After removing the dish from the oven, let it cool for at least half an hour. The layers will settle during this time, making the portions easier to serve. Why I make the recipe often I love this recipe because it uses simple ingredients and can be prepared without a complicated sauce. The tomato sauce, mozzarella, and parmesan are layered among the slices of eggplant, and baking binds them into a hearty dish. It is also a practical option when I have eggplants on hand. Once fried, the assembly is quick. The cooling after baking should not be skipped, especially if you want to achieve portions that hold their shape. Tips and variations Tips Cut the eggplants into slices about half a centimeter thick. If they are too thin, they can break more easily when frying and during layering. If they are much thicker, they may take longer to cook through. Drain the mozzarella before placing it in the dish. This is a simple step but helps maintain a better texture of the dish. Do not put a very thick layer of tomato sauce between each layer. It is enough to cover the eggplants and allow the ingredients to combine without making the dish too liquid. Let the dish cool for at least 30 minutes before portioning. When taken out immediately from the oven, the layers are softer and come apart more easily. Substitutions Mozzarella can be replaced with 100 g of cheese or the same amount of available cheese. The recipe source directly mentions this substitution. Parmesan remains on top, but the amount is not specified. It can be added to taste, just enough to lightly cover the last layer of tomato sauce. Variations The basic recipe is preserved by changing the cheese without needing to modify the rest of the steps. With mozzarella, the cheese layer is softer, while with cheese, the result can be more browned on top. If you prepare a larger or smaller dish, the number of layers will vary. The important thing is to keep the same sequence: breaded eggplant, tomato sauce, and mozzarella. Serving ideas Eggplant Parmigiana can be served after the cooling period, as a main dish. It can be portioned directly from the dish, carefully, so that the layers of eggplant and cheese remain well arranged. It is also suitable for a meal where you want to prepare food in advance, as it does not need to be served immediately after baking. Frequently asked questions Can I use cheese instead of mozzarella? Yes. Mozzarella can be replaced with cheese. The dish is assembled and baked in the same way, and the difference will mainly be in taste and how the cheese melts. How long should the parmigiana stay in the oven? The indicated time is 15-20 minutes at 180°C. The dish should be heated, and the parmesan on top should be melted and slightly browned. Is it necessary to let the dish cool after baking? Yes. The recipe recommends letting it cool for at least half an hour. This way, the layers stabilize and are easier to serve. Can I use mozzarella immediately after cutting it? It is recommended to let it drain before assembly. Mozzarella can contain liquid, and draining helps avoid excess moisture in the dish. How much parmesan should I use? The amount is not specified. It is added to taste, at the end, over the last layer of tomato sauce. Nutritional values The values below are estimates. They cannot be calculated accurately as the amount of oil absorbed during frying, the amount of parmesan, and the number of servings are not specified. For one serving, if the dish is divided into approximately 4 servings and a moderate amount of oil is used for frying, the estimate is about 400-500 kcal. Protein: approximately 18-24 g Carbohydrates: approximately 35-45 g Fats: approximately 20-28 g Fiber: approximately 7-10 g The greatest variation comes from the oil used for frying the eggplants, as well as the amount of mozzarella, parmesan, and flour that actually ends up in the dish. These values are indicative and do not replace a nutritional calculation based on exact quantities. Storage and reheating After it has cooled, cover the dish and keep the eggplant parmigiana in the refrigerator. It can be consumed in the following days if it has cooled and been refrigerated properly. For reheating, heat only the desired portion until it is well warmed through. The dish may become softer after storage, as the eggplants and tomato sauce continue to combine, but the taste remains pleasant.

Eggplant Parmesan

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