Picture by TLLBLND
I named this dish 'Party' Eggplant Parmesan for its elegant personal portion rather than cutting a messy square from a large flat casserole. This is also a perfect make-ahead dish to pop in the oven for busy home life or dinner party.
The recipe is simple, admittedly we all know the components of a basic eggplant parmesan but this also removes the pre-salting method that so many recipes use to remove water from the eggplant. Instead these are fried in olive oil after being dipped in an egg wash bath. Olive oil is a healthy fat and eggs add protein to the dish. Serves 4.
2 medium size eggplants
8 oz. shredded Parmesan cheese
5 oz. fresh Mozzarella cheese
20 oz. pasta sauce (your favorite)
4 eggs, beaten
1 cup all purpose flour
1 cup good quality olive oil
8 toothpicks
Cut green vine-top off the eggplants.
Cut slices no wider than 1/2-inches wide
Heat olive oil to medium in a sauce pan
Dust eggplant slices in flour, dip both sides in egg wash.
Fry 2 to 3 slices at a time 2 minutes on each side until lightly golden.
Drain on paper towels.
In a large baking dish, place 4 of the largest slices as your base.
Cover each slice with tomato sauce.
Sprinkle with Parmesan cheese.
Continue to build stacks in the same order using descending sized slices.
Place a slice of Mozzarella cheese just below the last slice.
Place 2 toothpicks through each stack to prevent slices from sliding during baking.
Bake covered in a 350-degree preheated oven for 30 minutes.
Remove cover and broil for 2 minutes for golden browning.
Recipe courtesy of Cooks Country.
- Per serving:
- Calories: 1100 kcal
- Total Fat: 86.2 g
- Cholesterol: 251.5 mg
- Sodium: 1621.5 mg
- Carbohydrates: 42.5 g
- Dietary Fiber: 4.6 g
- Sugars: 10.0 g
- Protein: 40.9 g
