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–+ servings
Rounds of crispy eggplant with tomato sauce.

Eggplant Parmesan

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Yield 4 servings

Units

Ingredients 

For eggplant

  • 2 medium eggplants
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • ¼ cup flour
  • 1 large egg
  • ½ cup panko
  • 25 grams Parmesan cheese (grated about ¼ cup)

For Sauce

  • 1 tablespoon olive oil
  • ½ small onion (finely diced)
  • 7 grams garlic (1 large clove minced)
  • 90 grams ground beef
  • 2 tablespoons red wine
  • 400 grams whole stewed tomatoes (1 small can)
  • ⅓ cup water
  • ¾ teaspoon salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper

To Assemble

  • 100 grams Mozzarella cheese (shredded)
  • 12 grams Parmesan cheese (grated about 2 tablespoons)

Instructions

  • Trim both ends off the 2 medium eggplants and cut them into 9 rounds about 1-inch thick. Sprinkle the sliced eggplant evenly on both sides with ½ teaspoon salt. Let them sit for about 45 minutes. This coaxes the excess water out of the eggplant, which helps the breading crisp.
    Eggplant slices.
  • After resting for 45 minutes, use paper towels and the palms of your hands to press out as much water as you can from the eggplant slices.
    Eggplant after salting.
  • Drizzle the eggplant with 3 tablespoons olive oil and keep flipping the slices over until the eggplant has absorbed all the oil.
    Crisping the eggplant in the oven.
  • Prepare a baking sheet with a wire rack inside. Preheat the oven to 375 degrees F.
  • Prepare 3 small bowls. Add the ¼ cup flour to one bowl. Add the 1 large egg to the second and beat until uniform. Add the ½ cup panko and grated 25 grams Parmesan cheese to the third bowl and stir to combine.
  • Dust the eggplant slices in flour and pat off any extra flour with your hands so that each slice has a thin even coat of flour without any clumps.
    Coating the eggplant in flour.
  • Dip the floured eggplant in the egg mixture, coating every surface and then transfer the eggplant to the bowl with the breadcrumbs.
  • Shake the bowl, using a tossing motion to coat the pieces evenly with bread crumbs, pressing down on them to ensure you get a nice even coating.
    Cheese and panko coated eggplant slices.
  • Place the breaded eggplant onto the wire rack and then bake until the eggplant is tender when poked with a toothpick and the breading is light brown (about 30-40 minutes).
    Crispy brown eggplant slices
  • While the eggplant bakes, make the sauce by adding the 1 tablespoon olive oil, ½ small onion and 7 grams garlic to a pan and saute over medium-high heat until the onions are tender and are starting to brown.
  • Add the 90 grams ground beef and sauté, breaking up the chunks until the meat is cooked.
    Browning the ground meat for the sauce.
  • Add the 2 tablespoons red wine and let it boil until most of the liquid is gone.
  • Add the 400 grams whole stewed tomatoes, ⅓ cup water, ¾ teaspoon salt, ½ teaspoon dried oregano and ¼ teaspoon ground black pepper, breaking up the tomatoes with a spatula.
  • Turn down the heat to maintain a gentle simmer and cook the sauce for 10 minutes.
  • When the eggplant is done, remove it from the oven and turn the heat up to 500 degrees F (260 C).
  • Pour the sauce into a 10-inch square baking dish. Lay the oven-fried eggplant on top of the sauce.
  • Cover the eggplant with 100 grams Mozzarella cheese and the remaining 12 grams Parmesan cheese.
    Adding cheese to the eggplant.
  • Bake the eggplant parmesan until the cheese is golden brown and crusty (about 10-15 minutes).

Nutrition

Calories 464kcalCarbohydrates 34gProtein 20gFat 28gSaturated Fat 9gPolyunsaturated Fat 3gMonounsaturated Fat 15gTrans Fat 0.3gCholesterol 85mgSodium 1365mgPotassium 904mgFiber 9gSugar 13gVitamin A 521IUVitamin C 14mgCalcium 375mgIron 4mg
Course Entree
Cuisine American, Best, Italian