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RECIPE
12 INGREDIENTS 15 STEPS 1hr 30min

Eggplant Parmesan

An Italian Authentic Eggplant Parmesan dish that is super tasty and absolutely amazing. This version is Gluten-Free, and a quick switch of flour will give you the freedom to choose. Perfect for a weeknight dinner!
Eggplant Parmesan Recipe | SideChef
An Italian Authentic Eggplant Parmesan dish that is super tasty and absolutely amazing. This version is Gluten-Free, and a quick switch of flour will give you the freedom to choose. Perfect for a weeknight dinner!
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr 30min
Total Time
$3.67
Cost Per Serving

Ingredients

Servings
6
US / METRIC
3
up to 4, about 3 1/2 to 4 lb, peeled and cut lengthwise into 1/4-inch thick slices,
1 1/2 cups
Gluten-Free All-Purpose Flour
or Regular All-Purpose Flour
4
Large Eggs , lightly beaten
3/4 cup
plus more if needed
2 cups
Marinara Sauce
4 cups
Mozzarella Cheese , thinly sliced
1/2 cup
Freshly Grated Parmigiano-Reggiano
1/4 cup
plus more for granish
2 Tbsp
to taste
for seasoning
to taste
for seasoning
to taste
for garnish
(optional)
Save Time,
Shop Ingredients
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
785
FAT
55.5 g
PROTEIN
27.9 g
CARBS
43.7 g

Author's Notes

Yields 6-8 servings.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Place the Eggplants (3) in a single layer on a baking sheet lined with paper towels.
Step 3
Generously sprinkle both sides of each slice with Salt (to taste) , then cover with another layer of paper towels. Let the salted eggplant sit for at least 1/2 hour or up to 1 1/2 hours.
Step 4
When you’re ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible.
Step 5
Arrange two shallow dishes next to your frying pan. Add Gluten-Free All-Purpose Flour (1 1/2 cups) to the first dish. Add Large Eggs (4) to the second dish and beat well.
Step 6
Dredge the eggplant in the flour then dip in the beaten egg until well coated as you proceed with the frying process.
Step 7
Pour Olive Oil (3/4 cup) into a wide and deep saucepan, preferably something that will fit about 3 to 4 eggplant slices at a time.
Step 8
Set the burner to medium-high heat. Test to see if the oil is hot enough by carefully dropping in a cube of eggplant. (it should sizzle immediately.)
Step 9
Fry 3 to 4 slices at a time, giving a few minutes on each side until they are evenly golden brown. Drain on paper towels and let cool. Season to taste with Salt (to taste) and Ground Black Pepper (to taste) , if necessary.
Step 10
Begin assembly by first spooning some Marinara Sauce (2 cups) in a thin layer over the bottom of a ceramic or glass baking dish, ideally a high-sided 8-inch square.
Step 11
Place a layer of slightly overlapping eggplant slices, followed by a sparse coating of Mozzarella Cheese (4 cups) and a generous sprinkling of Parmigiano-Reggiano (1/2 cup) followed by approximately a 1/3 cup of marinara sauce along with some Fresh Basil Leaves (1/4 cup) .
Step 12
Proceed with two more coated layers of eggplant slices. Finish up with one last layer of eggplant topped off with a slightly more generous layer of marinara sauce. Dot the top with evenly placed bits of Butter (2 Tbsp) .
Step 13
Bake in the oven for 30 to 35 minutes, or until bubbly and a golden-brown crust has formed on the edges.
Step 14
Remove from the oven and let it rest for about 15 to 20 minutes before cutting into it.
Step 15
If desired, garnish with a sprinkling of Fresh Parsley (to taste) or fresh basil. Serve tepid rather than piping hot. Enjoy!
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Nutrition Per Serving
Calories
785
% Daily Value*
Fat
55.5 g
71%
Saturated Fat
20.1 g
101%
Trans Fat
0.0 g
--
Cholesterol
220.2 mg
73%
Carbohydrates
43.7 g
16%
Fiber
9.6 g
34%
Sugars
6.8 g
--
Protein
27.9 g
56%
Sodium
860.7 mg
37%
Vitamin D
0.3 µg
2%
Calcium
518.1 mg
40%
Iron
2.1 mg
12%
Potassium
504.2 mg
11%
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