Eggplant Parmesan
570
kcal1
hour25
minutesFor this recipe, we fried the eggplant but for a lighter recipe, you can also bake them in the oven or use an air fryer. I love crunch, thin eggplant slices but feel free to cut them as thick as you like. Eggplants are high in fiber, vitamin b1, and copper. It’s also a brain food so now you can justify eating something fried.
Ingredients
1 1/2 cup Pasta Sauce
2 water
1/2 cup sea salt
2 large eggplants
2 1/4 pounds , peeled and sliced lengthwise into 1/2 inch thick slices
2 cup Extra Virgin Olive Oil
Sea salt and freshly ground black pepper
1 cup (3 ounces) grated imported Reggiano Parmesan cheese
6 oz. 6 (1/8 inch thick) provolone cheese slices, about 6 ounces
10-12 fresh basil leaves, cut into thin julienne slices
Directions
- ESTIMATED TIME: 20:00 MIN – Bring Sal & Judy’s Original Pasta Sauce to a full boil in a 2-quart saucepan. Lower heat to a simmer and cover pan; cook for 20 minutes.
- ESTIMATED TIME: 15:00 MIN – Combine water and salt in a large mixing bowl, stirring to dissolve salt. Soak eggplant slices in the brine for 10 minutes. Remove eggplant and pat dry using absorbent paper towels; set aside. Preheat oven to 400°F.
- ESTIMATED TIME: 20:00 MIN – Heat olive oil in a heavy 12-inch skillet over medium heat. When oil is hot, fry eggplant slices in batches, turning once, until golden brown, about 5 minutes. Remove from skillet and drain on a wire rack covered with absorbent paper towels. Line the bottom of a 9″ x 13″ x 2″ baking pan with a layer of the drained eggplant.
- ESTIMATED TIME: 10:00 MIN – Lightly salt and pepper the slices. Scatter 1/3 of the grated Parmesan cheese on top. Add a second layer of eggplant slices and scatter half of the remaining Parmesan cheese over the eggplant; salt and pepper the slices.
Notes
- sodium 1230 | protein 22 | cholesterol 50 | sugar 16 | unsaturated fat 28 | trans fat 0 | carbohydrates 27 | fiber 8
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