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RECIPE
6 INGREDIENTS11 STEPS1HR 5MIN

No Breading, No Frying Eggplant Parmesan

4.0
1 Ratings
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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After 25 minutes in the oven, the gratin emerged bubbling and golden and tasted utterly delicious.

1HR 5MIN

Total Cooking Time

6

Ingredients
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2
(about 1 1/2 lbs total) cut crosswise into 1/2-inch slices
1/3 cup
Olive Oil , divided
1 cup
Breadcrumbs
fresh if possible
1/3 cup
Freshly Grated Parmigiano-Reggiano
plus more for layering
to taste
Salt and Pepper
to taste
Tomato Sauce
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Nutrition Per Serving
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CALORIES
374
FAT
23.6 g
PROTEIN
5.9 g
CARBS
35.4 g

Directions

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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Line a baking sheet with parchment (if you wish) then drizzle some Olive Oil (2 Tbsp) over the top and spread out with your hand.
Step 3
Lay the Eggplants (2) in a single layer — use two baking sheets if necessary. Season generously with Salt and Pepper (to taste) . Flip the slices, season with salt and pepper. Drizzle more Olive Oil (2 Tbsp) over top.
Step 4
Bake until golden brown, 15 to 20 minutes.
Step 5
Remove pan from oven, flip slices, bake for 15 more minutes. Set aside.
Step 6
Reduce oven temperature to 400 degrees F (200 degrees C).
Step 7
Meanwhile, toss the Breadcrumbs (1 cup) with Parmigiano-Reggiano (1/3 cup) , Olive Oil (2 Tbsp) , and Salt and Pepper (to taste) . Set aside.
Step 8
Spoon a small amount of Tomato Sauce (to taste) into a circular gratin dish (about 9 inches in diameter) or a 9x9-inch or similar baking pan. Then add a thin scattering of Parmigiano, then a single layer of eggplant.
Step 9
Repeat until all ingredients are used, ending with a little sauce and a sprinkling of Parmigiano. Top with breadcrumb mixture.
Step 10
Bake until eggplant mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers.
Step 11
Remove from heat and allow to rest for 5 minutes before serving.

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Nutrition Per Serving
Calories
374
% Daily Value*
Fat
23.6 g
30%
Saturated Fat
4.8 g
24%
Trans Fat
0.0 g
--
Cholesterol
7.4 mg
2%
Carbohydrates
35.4 g
13%
Fiber
4.6 g
16%
Sugars
3.7 g
--
Protein
5.9 g
12%
Sodium
305.1 mg
13%
Vitamin D
--
--
Calcium
95.6 mg
7%
Iron
0.6 mg
3%
Potassium
161.4 mg
3%
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