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Eggplant Parmesan #3

Eggplant Parmesan #3 recipe image
This comforting Eggplant Parmesan features tender slices of roasted eggplant layered with a savory, slow-simmered tomato sauce infused with garlic, basil, and oregano. The dish is topped with a generous amount of melted mozzarella and sharp parmesan cheese, creating a perfect balance of creamy texture and robust Italian flavor. It is an excellent choice for family dinners or gatherings where a hearty vegetarian main is desired. The roasted eggplant absorbs the rich sauce while maintaining a pleasant bite, resulting in a dish that is both satisfying and elegant. Serve with crusty bread to soak up every last drop of the delicious sauce.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 810.2
Dietary: Gluten-free, Vegetarian
Description
This comforting Eggplant Parmesan features tender slices of roasted eggplant layered with a savory, slow-simmered tomato sauce infused with garlic, basil, and oregano. The dish is topped with a generous amount of melted mozzarella and sharp parmesan cheese, creating a perfect balance of creamy texture and robust Italian flavor. It is an excellent choice for family dinners or gatherings where a hearty vegetarian main is desired. The roasted eggplant absorbs the rich sauce while maintaining a pleasant bite, resulting in a dish that is both satisfying and elegant. Serve with crusty bread to soak up every last drop of the delicious sauce.
Ingredients
  • 2 pound Eggplants
  • 1 Onion; chopped
  • 1 teaspoon Garlic; minced
  • 28 ounce Can crushed Tomatoes
  • 1/4 teaspoon Dried Basil
  • 1/4 teaspoon Dried Oregano
  • 8 ounce Mozzarella Cheese; shredded
  • 1/4 cup Parmesan Cheese; grated
Directions
  1. 1
    Preheat your oven's broiler setting to high.
  2. 2
    Trim the ends off the eggplants and slice them lengthwise into 12 even slices.
  3. 3
    Arrange half of the eggplant slices in a single layer on a baking sheet.
  4. 4
    Lightly spray the eggplant slices with cooking spray.
  5. 5
    Broil the slices about 4 inches from the heat source for 5 minutes, or until browned.
  6. 6
    Flip the eggplant slices, spray again, and broil for another 5 minutes until browned on both sides.
  7. 7
    Remove the first batch to a plate and repeat the process with the remaining eggplant slices.
  8. 8
    Turn off the broiler and preheat the oven to 350&# 194;°F (177ðC).
  9. 9
    Heat a nonstick skillet over medium heat and spray with cooking spray.
  10. 10
    Add the chopped onion and minced garlic to the skillet.
  11. 11
    Sauté the onion and garlic, stirring frequently, for about 2 minutes until fragrant.
  12. 12
    Pour in the crushed tomatoes, dried basil, and dried oregano.
  13. 13
    Bring the sauce to a boil, then cover and reduce heat to simmer for 10 minutes.
  14. 14
    Spread about 1/2 cup of the tomato sauce in the bottom of a baking dish.
  15. 15
    Layer the roasted eggplant slices over the sauce, then top with more sauce, mozzarella, and parmesan cheese.
  16. 16
    Bake uncovered for 30 minutes, or until the cheese is bubbly and the dish is heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 810.2kcal
% Daily Value *
Total Fat 50.2g78%
Saturated Fat 30.7g154%
Cholesterol 153.2mg52%
Sodium 1523.6mg64%
Total Carbohydrate 48.1g17%
Dietary Fiber 15.4g62%
Sugars 28.3g
Protein 57.9g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, parmesan, italian, vegetarian, mozzarella, tomato sauce, garlic, basil, oregano, baked, comfort food, dinner, layered, cheese, onion, homemade, classic, main course, roasted, simmered
Read it online: https://www.chefs-mate.com/recipe/eggplant-parmesan-3/