Eggplant Parmesan

Health score
10%
Eggplant Parmesan
105 min.
10
284kcal

Suggestions

This eggplant Parmesan is a delicious and hearty dish that's perfect for a cozy night in. The combination of tender eggplant slices, savory tomato sauce, and melted cheeses creates a true comfort food experience. It's a dish that's both impressive and comforting, making it ideal for sharing with loved ones or treating yourself to something special.

What sets this recipe apart is the attention to detail and the use of fresh, high-quality ingredients. The eggplant is carefully prepared, ensuring a crispy exterior and a soft, flavorful interior. The filling is a delightful blend of herbs and cheeses, adding a creamy texture and a burst of flavor. The assembly process is straightforward yet impactful, resulting in a beautiful layered dish.

This recipe is a labor of love, and the end result is well worth the effort. The baking process infuses the flavors together, creating a harmonious blend of tastes and aromas. The final dish is a true testament to the magic that happens when simple ingredients are transformed into something extraordinary.

Whether you're a fan of Italian cuisine or simply looking for a satisfying meal, this eggplant Parmesan is sure to hit the spot. It's a dish that warms the soul and brings people together. So, gather your loved ones, roll up your sleeves, and get ready to indulge in a culinary journey to the heart of Italy with this mouthwatering eggplant Parmesan.

Ingredients

  • 0.5 cup basil fresh
  • 0.5 cup basil fresh
  • 0.5 teaspoon pepper red crushed
  • large eggs lightly beaten
  • pound eggplant peeled
  • large eggs lightly beaten
  • ounces fontina finely grated
  • 1.5 teaspoons garlic minced
  • ounces mozzarella cheese thinly sliced
  • cups panko bread crumbs whole-wheat (Japanese breadcrumbs)
  • ounce parmesan fresh grated
  • 16 ounce part-skim ricotta 
  • 24 ounce pasta sauce 
  • 0.3 teaspoon salt 
  • tablespoon water 

Equipment

  • baking sheet
  • oven
  • aluminum foil
  • glass baking pan

Directions

  1. Preheat oven to 37
  2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish.
  3. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess.
  4. Place eggplant 1 inch apart on baking sheets coated with cooking spray.
  5. Bake at 375 for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
  6. To make filling, combine basil and next 6 ingredients (through egg).
  7. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray.
  8. Layer half of eggplant slices over pasta sauce.
  9. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray.
  10. Bake at 375 for 35 minutes.
  11. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina.
  12. Bake at 375 for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Nutrition Facts

Calories284kcal
Protein25.86%
Fat45.1%
Carbs29.04%

Properties

Glycemic Index
32.6
Glycemic Load
2.2
Inflammation Score
-7
Nutrition Score
15.656086994254%

Flavonoids

Delphinidin
77.74mg
Myricetin
0.01mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:284.19kcal
14.21%
Fat:14.5g
22.3%
Saturated Fat:7.99g
49.95%
Carbohydrates:21.01g
7%
Net Carbohydrates:16.64g
6.05%
Sugar:6.97g
7.75%
Cholesterol:99.57mg
33.19%
Sodium:805.84mg
35.04%
Alcohol:0g
100%
Protein:18.7g
37.4%
Calcium:371.78mg
37.18%
Selenium:21.7µg
31%
Phosphorus:304.37mg
30.44%
Manganese:0.45mg
22.39%
Vitamin B2:0.37mg
21.93%
Vitamin A:980.05IU
19.6%
Fiber:4.36g
17.46%
Vitamin B12:1µg
16.68%
Vitamin K:17.1µg
16.28%
Potassium:546.87mg
15.62%
Zinc:2.34mg
15.58%
Folate:55.84µg
13.96%
Vitamin B1:0.19mg
13%
Iron:2.15mg
11.93%
Magnesium:45.46mg
11.36%
Copper:0.23mg
11.3%
Vitamin B6:0.22mg
11.07%
Vitamin B3:2.19mg
10.93%
Vitamin E:1.58mg
10.54%
Vitamin B5:0.96mg
9.61%
Vitamin C:7.33mg
8.89%
Vitamin D:0.5µg
3.34%
55 min.
4
609kcal
20 min.
4
674kcal
45 min.
4
423kcal
40 min.
18
285kcal
300 min.
12
335kcal