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RECIPE
11 INGREDIENTS9 STEPS1hr 30min

Eggplant Parmigiana

5.0
3 Ratings
Sauteed eggplant layered with tomato sauce, ricotta, and cheese. Much lighter and fresher than the original version.
Eggplant Parmigiana Recipe | SideChef
Sauteed eggplant layered with tomato sauce, ricotta, and cheese. Much lighter and fresher than the original version.
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Estimated Total: Estimated Total:
Fulfilled by
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
1hr 30min
Total Time
$1.75
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1
Large  Eggplant
1 cup
Ricotta Cheese
1
1/4 cup
Parmigiano-Reggiano , grated
1 Tbsp
Fresh Parsley , chopped
2 2/3 cups
Tomato Sauce
to taste
Salt and Pepper
to taste
to taste
(optional)
8 oz
Spaghetti
(optional)
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Nutrition Per Serving

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CALORIES
384
FAT
13.9 g
PROTEIN
21.2 g
CARBS
42.1 g

Cooking Instructions

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Step 1
Slice the Eggplant (1) into 1/2" slices. Layer the slices in a colander, salting heavily as you go. Set side for 30 minutes, preferably over a towel or sink.
Step 2
Preheat oven to 400 degrees F (200 degrees C).
Step 3
In the meantime, combine the Ricotta Cheese (1 cup) , Parmigiano-Reggiano (1/4 cup) , and Fresh Parsley (1 Tbsp) . Season with Salt and Pepper (to taste) . When desired taste achieved, mix in Egg (1) and set aside until needed.
Step 4
Rinse the eggplant slices well and pat dry. Sprinkle the slices lightly with Salt and Pepper (to taste) .
Step 5
Heat Olive Oil (to taste) . in a large saute pan over medium-high heat. Add the eggplant slices in a single layer and cook 2 minutes on each side. Continue until all slices are par cooked.
Step 6
Spread 1/2 cup of the Tomato Sauce (2 2/3 cups) to the bottom of a 9x12 oval dish or 12" round dish. Arrange a layer of eggplant slices on top of the sauce, then top each slice with a heaping spoonful of ricotta cheese.
Step 7
Sprinkle one-third of the first layer with Shredded Mozzarella Cheese (2 cups) . Repeat, making sure your final layer is covered with the tomato sauce then sprinkled with the remaining shredded mozzarella cheese.
Step 8
Set dish on the center rack of the oven and bake until well browned and bubbly, about 35 minutes. Garnish with Fresh Basil (to taste) .
Step 9
Serve and enjoy!Let stand for 10 minutes before serving and serve with bread or Spaghetti (8 oz) , and a side of grated Parmesan.
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Nutrition Per Serving
Calories
384
% Daily Value*
Fat
13.9 g
18%
Saturated Fat
7.8 g
39%
Trans Fat
0.1 g
--
Cholesterol
80.5 mg
27%
Carbohydrates
42.1 g
15%
Fiber
3.8 g
14%
Sugars
6.4 g
--
Protein
21.2 g
42%
Sodium
352.3 mg
15%
Vitamin D
0.2 µg
1%
Calcium
420.1 mg
32%
Iron
2.6 mg
14%
Potassium
492.1 mg
10%
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