Fried Eggplant Parmigiana the simple and perfect recipe. For me, eggplants rhyme with Eggplant Parmigiana, the perfect recipe to prepare with eggplants. From the classic version with fried eggplants to lighter versions with baked or grilled eggplants, and even a simple stovetop version without turning on the oven. The recipe I’m going to share today is made with fried eggplants but without eggs. Some simple steps allow us to have fried eggplants that aren’t soaked in oil for a truly special result. Few and simple ingredients and lots of gooey mozzarella for the best Eggplant Parmigiana you’ve ever tasted. If you also love Eggplant Parmigiana, this is a recipe not to be missed. Let’s head to the kitchen and prepare Baked Eggplants with Mozzarella together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 304.21 (Kcal)
- Carbohydrates 12.67 (g) of which sugars 2.70 (g)
- Proteins 13.45 (g)
- Fat 23.10 (g) of which saturated 8.81 (g)of which unsaturated 12.32 (g)
- Fibers 3.61 (g)
- Sodium 445.24 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggplant Parmigiana
- 1.1 lbs eggplants
- 0.5 cups flour
- 1.3 cups tomato puree
- 0.5 cups grated Parmesan cheese
- 8.8 oz mozzarella
- 2 tbsps extra virgin olive oil
- 1.3 cups vegetable oil (for frying)
- 1 clove garlic
- to taste salt
- A few leaves basil
How to prepare Eggplant Parmigiana
Wash the eggplants. Clean them by removing the stem and peeling them. Cut the eggplants into slices 1/8-1/4 inch thick. Arrange the eggplant slices on a large tray and lightly salt them. Let the eggplants sit for an hour. Drain the eggplants and coat them all over with flour.
Drain the eggplants and coat them all over with flour. Fry the eggplants in plenty of hot vegetable oil, allowing them to brown evenly. Let them drain on sheets of kitchen paper. While the eggplants rest, prepare the sauce.
Pour the olive oil and garlic clove into a saucepan. Let it sauté for a few seconds and then add the tomato puree and a few tablespoons of water. Add a little salt and let the sauce cook for 10 minutes. Pour a few tablespoons of sauce into a baking dish. Make a layer with the fried eggplants slightly overlapping each other.
Add a few slices of mozzarella, a sprinkle of grated Parmesan cheese, and 3-4 tablespoons of sauce. Cover with more eggplants and proceed the same way until all the ingredients are used up. Finish with the eggplants. Cover with plenty of tomato sauce and a generous sprinkle of Parmesan.
If there is leftover mozzarella, add small cubes on top. Cook the Eggplant Parmigiana in the hot oven at 375°F for 24-25 minutes. Set the oven to grill in the last few minutes of cooking for a tasty and irresistible crunchy crust.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover eggplants, store them in a container in the fridge for 1-2 days or you can freeze them. You just need to reheat them for a few minutes in the oven or microwave
Don’t miss my recipe for Puff Pastry Parmigiana Rolls
