Eggplant Parmesan with Meat Sauce

5

by: Just One Cookbook






When I saw Deconstructed Eggplant Parmesan post at my blogger friend Kayo’s (Kay) site at My Home Cooked Meals, I immediately fell in love. I’ve never cooked Eggplant Parmesan before but I love eggplants, tomato sauce, and pasta, and her pictures made me super hungry. The result came out perfect, the taste of crispy eggplants and cheese with the tartness of the tomato blended very well together.




ingredients

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serves: 4

1 medium eggplant

Flour

2 eggs, beaten

Panko

Oil for deep frying

1 pkg fresh mozzarella

4 servings spaghetti

Meat Sauce

Freshly grated Parmigiano-Reggiano

Basil for garnish

Nutrition Facts
Eggplant Parmesan with Meat Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 494

  • Total Fat: 28.2 g
  •     Saturated Fat: 15.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 171.4 mg
  • Sodium: 745.6 mg
  • Total Carbs: 27.9 g
  •     Dietary Fiber: 5.7 g
  •     Sugars: 4.8 g
  • Protein: 32.6 g
VIEW DETAILED NUTRITION

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preparation

1.  Cut eggplant into 1/3-inch-thick rounds and soak in water for 10 minutes. I learned to do this from my mom. I think this process will get rid of tart taste and also avoid eggplant from changing its color.

2.  Dry the eggplants completely with paper towels.

3.  Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting the excess drip off, and dredge in panko until evenly coated. Transfer to a plate and continue with the next slice until you’re all done.

4.  If you want to make eggplant look nicer, wipe off panko from the rims with fingers so it shows nice purple color.

5.  In a large non-stick frying pan, heat ¼ inch oil on high heat. When the oil it hot, but not smoking, deep fry the eggplants until golden brown (See How To Deep Fry Food). Transfer them to paper towels to drain.

6.  Place slices of eggplants on top of a parchment lined baking sheet.

7.  Put the mozzarella cheese on top and broil until cheese is melted, about 2-3 minutes.

8.  Serve pasta on a plate and pour meat sauce. Then sprinkle lots of freshly grated Parmigiano-Reggiano and top with eggplants. Lastly pour more meat sauce on top and garnish with basil. Grate extra Parmigiano-Reggiano cheese so everyone can add their preferred amount of cheese on top.

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comments

arlene

5