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Best Eggplant Parmesan

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Best Eggplant Parmesan

So far this is the best eggplant parmesan I have ever had. The mixture of ricotta, mozzarella and parmesan made the dish so cheesy and tasty...

 

Yield

9 servings

Prep

30 min

Cook

45 min

Ready

75 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ cup scallions, spring or green onions
chopped
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½ cup mushrooms
sliced
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2 cups spaghetti sauce
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¼ cup water
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½ teaspoon salt
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2 eggplant
skinny ones (Chinese eggplant), or 1 small round one
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½ tablespoon olive oil
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3 cloves garlic
crushed
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1 yellow onion
chopped
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8 ounces spinach
fresh or frozen
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1 large eggs
slightly beaten
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1 tablespoon water
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½ cup whole-wheat flour
or all-purpose flour
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1 tablespoon olive oil
fry lightly frying eggplant
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1 cup ricotta cheese
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1 ¼ cups mozzarella cheese
shredded, low fat
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1 large eggs
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teaspoon nutmeg
ground
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4 tablespoons Parmesan cheese
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salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
118 ml scallions, spring or green onions
chopped
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118 ml mushrooms
sliced
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473 ml spaghetti sauce
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59 ml water
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2.5 ml salt
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2 each eggplant
skinny ones (Chinese eggplant), or 1 small round one
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7.5 ml olive oil
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3 cloves garlic
crushed
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1 each yellow onion
chopped
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231.2 ml/g spinach
fresh or frozen
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1 large eggs
slightly beaten
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15 ml water
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118 ml whole-wheat flour
or all-purpose flour
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15 ml olive oil
fry lightly frying eggplant
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237 ml ricotta cheese
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296 ml mozzarella cheese
shredded, low fat
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1 large eggs
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0.6 ml nutmeg
ground
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6E+1 ml Parmesan cheese
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1 x salt and black pepper
to taste
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Directions

In a large saucepan over medium-high heat, cook the green onion and mushrooms in a bit olive oil until very fragrant and mushrooms are partially browned, about 5 minutes.

Pour in the spaghetti sauce and the water, bring to a boil. Reduce the heat and let simmer about 25 minutes.

Meanwhile sprinkle the salt over sliced eggplant, set aside to drain about 15 minutes, then dry the surface with paper towels.

In a medium nonstick skillet, heat ½ tablespoon of olive oil over medium high heat until hot.

Add the garlic and onions, stirring often, and cook until the onions are browned, about 8 minutes.

Stir in the spinach, and cook until most of the water in the spinach has been evaporated, about 8 minutes. Season to taste with salt and black pepper. Remove from the heat and set aside.

Preheat the oven to 350℉ (180℃).

In a shallow bowl, beat the egg and water together. Dip the eggplant slices in the egg mixture, then drag into the flour.

In a large non-stick skillet, heat a few drops of oil over medium heat.

Add the battered eggplant slices and cook until browned, turning once; drain on paper towel, 3 to 5 minutes on each side. Continue to cook until all the slices are cooked.

In a large mixing bowl, mix together ricotta cheese, 1 cup mozzarella cheese, egg, 2 tablespoons parmesan, nutmeg and cooled spinach-onion mixture until well combined. Season with salt and black pepper.

In a 13" x 9" casserole or similar capacity baking dish , spread about ½ cup sauce at the bottom.

Add a layer of eggplant, top with ½ cup cheese-spinach mixture, and another ½ cup sauce.

Repeat the same steps until all the ingredients are finished, spread the remaining sauce over.

Mix the remaining ¼ cup of mozzarella cheese and 2 tablespoons of parmesan. Sprinkle on top.

Bake uncovered about 40 minutes, or until the cheese melts and just starts to become brown. Remove from the oven and let stand for a few minutes. Serve hot.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I think you mean dredge in the flour :)

 

 

Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 17047% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 233mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 14g
Vitamin A 16% Vitamin C 17%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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