Eggplant Parmagiano
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2medium eggplants, about 1½ pounds
- Salt
- Olive oil
- 2cloves garlic, finely minced
- 1½cups drained canned plum tomatoes, crushed
- Freshly ground black pepper
- 1cup freshly grated parmagiano-reggiano cheese
Nutritional analysis per serving (6 servings)
142 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 411 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the leaves from the eggplants and cut the eggplants lengthwise into slices one-half-inch thick. Sprinkle liberally with salt, place in a collander and allow to drain for about 30 minutes.
- Step 2
While the eggplant is draining, heat two tablespoons of olive oil in a heavy saucepan, add the garlic and saute lightly for a few seconds. Add the tomatoes and cook over medium heat for 15 minutes. Season the sauce to taste with salt and pepper.
- Step 3
Rinse and dry the eggplants. Arrange them in a single layer on one or two oiled baking sheets, brush with olive oil and broil in a hot broiler until the slices are lightly browned. Alternatively you can pan grill the slices in a hot nonstick skillet.
- Step 4
Preheat oven to 375 degrees.
- Step 5
Brush an oblong baking dish about 9 by 12 inches with a tablespoon or two of the sauce. Spread about half the grilled eggplant slices, slightly overlapping, in the baking dish. Season with salt and pepper to taste. Spread half the sauce over the eggplant and top with half the cheese. Repeat the layers. Drizzle a little olive oil over the top.
- Step 6
Bake about 20 minutes.
Private Notes
Comments
Easy, delicious, my family loved it. I served it with the crusty no-knead bread recipe on this site that was fantastic. my older son thought it was from a bakery!!
Super simple. Took about an hour to make. Used one large eggplant and two 14.5 oz cans of diced tomatoes. Added some dried oregano to sauce. Came out good; cook again.
Excellent. My family loved this easy to assemble and delicious dish. I followed the recipe with good result.
This was great. I did not salt the eggplant, and used RAO's marinara sauce, and it was still delicious. Ready in 30 minutes.
This is crazy good & wicked simple. I grilled the eggplant & doctored up jarred sauce w/ roasted garlic, fresh basil, oregano & red wine then tossed mozzarella with panko bread crumbs on the top & popped it under the broiler for 2-3 minutes. Served w/ grilled garlic toast. So deliciously easy for a weeknight meal.
Grill whole length ½" slices of one 1-1.5 pound egplant, salt both sides and rinse and drain in ½ hour. Grill slices on both sides in a Foreman grill or similar until there are clear dark brown grill marks, set slices aside on a platter until all are done. I also added thinly sliced fresh mozzarella (about 6 oz) to the top two layers of eggplant. Used about 1 cup of grated cheese evenly over all three layers (combined parmigiana and grana padano half-and-half). Otherwise follow recipe.