Eggplant Parmigiana Recipe
- 2 medium eggplant, peeled and cut into 1/2-inch slices
- 2 teaspoons salt
- 2 large onions, chopped
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 2 bay leaves
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 3 tablespoons olive oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1 tablespoon honey
- 1-1/2 teaspoons lemon-pepper seasoning
- 4 garlic cloves, minced
- 2 eggs, lightly beaten
- 1/2 teaspoon pepper
- 1-1/2 cups dry bread crumbs
- 1/4 cup butter, divided
- 8 cups (32 ounces) shredded part-skim mozzarella cheese
- 1 cup grated Parmesan cheese
- 1. Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
- 2. Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
- 3. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
- 4. In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
- 5. In each of two greased 11-in. x 7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°. Yield: 10-12 servings.
1 each: 984 calories, 59g fat (35g saturated fat), 226mg cholesterol, 2164mg sodium, 32g carbohydrate (18g sugars, 6g fiber), 81g protein.
Reviews for Eggplant Parmigiana
"We love this recipe. The sauce is terrific. Be careful to fully cook the eggplant. I add the top cheese at the end to avoid overcooking."
"Substituted veal patties with this recipe because we loved the sauce so much with the eggplant. Delicious."
"This was AWESOME! Well worth making your own sauce, expecially with fresh tomatoes."
"Scrumptious! I love eggplant anyway but this dish rivals what I can get at my favorite restaurant. I made this with one good size eggplant- and the same ingredients listed although I only used 2 cups of the mozzarella and maybe 1/4 cup parm cheese. I will be making this often-"
"I made this with eggplant and tomatoes from the garden and it was delicious. I can't wait for the rest of my eggplant to grow so I can make it again. My husband loved it and didn't miss not having any meat. Definitely a keeper."
"This is soooo good!"
"Personally, I've never been a big fan of eggplant, but my husband loves it, so I tried this recipe for him. We both loved it! I enjoyed the process of creating this fun new dish. It was a lot for 2 of us and he doens't always eat leftovers... we finished off every bit of this! It was just as good reheated in the toaster over."
"Very Good! I did use store bought sauce and added ground beef and diced tomatoes to the sauce. Lots of cheese makes this soo good! My kids ate it all up without even asking"what's this?" or knowing there were veteables in it!"
"excellent and very flavorful!"
"Good recipe! Instead of frying the eggplant, you can coat it then bake it on a large, sprayed cookie sheet. The sauce can be your own spaghetti sauce with ground beef added to the sauce. This really cuts the time down. I also used a 13 x 9 inch pan and doubled the recipe. Really tastes good with the honey and lemon pepper added!"
"I think it must be doubled--but I haven't made it yet. I would think 8 cups would be plenty."
"Is the amount of mozzarella cheese correct in this recipe? It is listed twice, once as 2 lbs. and once as 8 cups."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.