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Eggplant Parmigiana Recipe |
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Ingredients 1 /4 cup all-purpose flour 1 medium eggplant, peeled and cur crosswise into 1/2-inch slices 1 beaten egg 1/4 cup cooking oil 1/3 cup grated Parmesan cheese Homemade Tomato Sauce or 16-ounce jar Italian cooking sauce 6 ounces sliced mozzarella cheese Oven 400o
Method Combine flour and 1/2 teaspoon salt. Dip eggplant into egg, then into flour mixture. Brown eggplant, half at a time, in hot oil about 3 minutes per side, adding additional oil as needed. Drain well on paper toweling. Using half of the eggplant, place in a single layer in a 10x6x2-inch baking dish, cutting slices to fit. Sprinkle with half of the Parmesan. Top with half of the sauce and half of the mozzarella. Cut remaining mozzarella into triangles. Repeat layers. Bake, uncovered, in a 400o oven for 15 to 20 minutes or till hot. Serves 6.
Homemade Tomato Sauce: Cook 1/3 cup chopped onion; 1/4 cup chopped celery; and 1 small clove garlic, minced, in 2 tablespoons cooking oil till tender. Stir in one 16-ounce can tomatoes, cut up; 1/3 cup tomato paste; 1 teaspoon dried parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon pepper; and 1 bay leaf. Boil gently, uncovered, about 15 minutes or to desired consistency; stir occasionally. Remove bay leaf.
Per 1/6 serving: 17 g carbohydrates, 306 calories, 21 g fat, 14 g Protein, 671 mg sodium
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