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Receta Parmigiana di Melanzane (Eggplant parmigiana)

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Glorious Italian dish of fried aubergines, cheese and rich tomato sauce.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 servings
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Ingredientes

Cost per serving $4.00 view details

Direcciones

  1. Slice the eggplant horizontally about into 1 cm thick slices. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 - 50 minutes. Drain and rinse the eggplant and dry on towels.
  2. Place mozzarella slices on the paper towel, allow to soak the moisture (about 30 minutes).
  3. Season the bread crumbs with 1/4 cup grated Parmesan cheese and chopped basil leaves.
  4. Press the drained eggplant pieces into the seasoned bread crumb mixture.
  5. In a pan, heat the olive oil until hot and sauté the eggplant slices until light golden brown on both sides. Drain well on paper towels.
  6. Spread 1/3 of the tomato sauce in the oven proof dish, layer half of the eggplant, half of the mozzarella cheese slices, sprinkle with some grated Parmesan cheese, basil and pepper and cover with another 1/3 of the sauce. Repeat layers.
  7. Finish with a layer of tomato sauce to completely cover the eggplant. Bake at 200ºC, uncovered, for 60 minutes.
  8. Turn off the oven, sprinkle the Parmigiana with Parmesan cheese, let it rest in the oven for at least 30 minutes.
  9. Basic tomato sauce:
  10. In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
  11. Add the tomatoes and thyme, bring to a boil, stirring often.
  12. Lower the heat and simmer for 30 minutes until thick.
  13. Season with salt and serve.

Nutrition Facts

Amount Per Serving %DV
Serving Size 567g
Recipe makes 4 servings
Calories 821  
Calories from Fat 495 60%
Total Fat 56.2g 70%
Saturated Fat 21.73g 87%
Trans Fat 0.0g  
Cholesterol 105mg 35%
Sodium 2529mg 105%
Potassium 1196mg 34%
Total Carbs 42.52g 11%
Dietary Fiber 6.5g 22%
Sugars 16.42g 11%
Protein 40.13g 64%
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