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4 servings
45 min active time
1 h 15 min total time
Variation of the classic Eggplant Parmesan.
5.0 (1 vote)
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Original
2 Tbsp | |
1⁄2 cup minced | |
2 | |
1⁄2 tsp | |
28 oz | |
14 oz | |
1⁄2 tsp | |
1 Tbsp | |
1⁄4 cup chopped |
25 oz (2 or 3 medium) | |
1 cup | |
4 | |
1 cup | |
5 oz |
Amount per serving
Daily %
Calories
1037
52%
Total Fat
79 g
101%
Cholesterol
255 mg
85%
Sodium
1625 mg
71%
Total Carbohydrates
57 g
21%
Fiber
10 g
37%
Total Sugar
19 g
Proteins
27 g
54%
Calcium
412 mg
32%
Iron
4.9 mg
27%
Potassium
1334 mg
28%
Vitamin D
1.2 mcg
6%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Gather the ingredients.
- 1Gather the ingredients.
Sauce
- 1In a medium pan, melt butter on medium heat. Add the minced onion, garlic cloves, anchovy filets and salt. Cook for about 3 minutes, or until the onions soften up.
- 2Add the crushed tomatoes, diced tomatoes and the sugar. Stir. Bring to a simmer, and reduce the heat to medium-low for about 10 minutes to allow the sauce to thicken. Turn off the heat.
- 3Add the olive oil and basil. Stir.
- 1In a medium pan, melt butter on medium heat. Add the minced onion, garlic cloves, anchovy filets and salt. Cook for about 3 minutes, or until the onions soften up.
Eggplant
- 1Using a knife or mandolin, slice the eggplant in ¼ inch (5 mm) slices, lengthwise.
- 2Heat the olive oil in a skillet to 350F (175C) or medium-high heat.
- 3Add flour to a 1st shallow dish, and the beaten eggs in a 2nd shallow dish.
- 4Work with however many slices can fit in the pan at once. Lightly press both sides of the eggplant slice in the flour, and tap off any excess. Then coat with egg, and finally fry in the pan for 2 minutes on each side or until golden brown.
- 5Once fried, set aside on a paper towel. Repeat for all slices.
- 1Using a knife or mandolin, slice the eggplant in ¼ inch (5 mm) slices, lengthwise.
Assembly
- 1Preheat oven at 375F (190C).
- 2In a 13x9x2 dish or similar, pour a layer of sauce.
- 3Place a layer of eggplant slices. Cover with a bit of sauce, and ½ cup of grated pecorino cheese.
- 4Layer up by repeating the prior step.
- 5Optionally, top off with a final layer of mozzarella.
- 6Bake at 375F (190C) for 30 minutes.
- 7Let it cool for 20 minutes and serve.
Published by Julien Amelot