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Best Broiled Eggplant Parmesan

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Best Broiled Eggplant Parmesan

Cheesy, oozy and juicy casserole. A delicious way to use up the eggplant without putting too many calories on you.

 

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
1 teaspoon olive oil
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1 ½ cups onions
minced
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2 cloves garlic
minced
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6 medium tomatoes
unpeeled, quartered
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1 teaspoon oregano
or 1 tablespoon fresh
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¾ cup bread crumbs
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teaspoon black pepper
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1 bay leaves
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¼ teaspoon salt
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1 ½ pounds eggplant
unpeeled, cut into 12 slices
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2 large egg whites
slightly beaten, or 1 large egg
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6 ounces mozzarella cheese
shredded
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½ cup Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
5 ml olive oil
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355 ml onions
minced
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2 cloves garlic
minced
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6 medium tomatoes
unpeeled, quartered
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5 ml oregano
or 1 tablespoon fresh
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177 ml bread crumbs
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0.6 ml black pepper
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1 x bay leaves
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1.3 ml salt
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680.4 g eggplant
unpeeled, cut into 12 slices
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2 large egg whites
slightly beaten, or 1 large egg
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173.4 ml/g mozzarella cheese
shredded
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118 ml Parmesan cheese
grated
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Directions

In a large nonstick skillet, add oil and place over medium-high heat until hot. Add onions and garlic; saute; 5 minutes or until tender. Add tomatoes, oregano and bay leaf. Stir well.

In a large nonstick skillet, add oil and place over medium-high heat until hot.
Add tomatoes, oregano and bay leaf.

Cover and cook about 25 minutes or until tomatoes are tender, stirring occasionally. You may need to reduce the heat to medium or medium-low half way through the simmering.

Stir until well mixed.

Season with salt and black pepper to taste. Remove from heat. Discard bay leaf.

Put tomato mixture in processor or blender. Process until smooth.

While the tomato sauce is cooking, dip eggplant slices in egg whites, dredge in breadcrumbs.

Place on rack of a broiler pan coated with cooking spray; broil 4 inches from heat about 3 minutes on each side.

Return to the <a href="/how-to/it-pays-to-know-your-oven-344" title="It pays to know your oven">oven</a> and continue broiling for another 3 to 5 minutes.

Spread a thin layer of tomato sauce over the bottom of an 11 x 7 x 2-inch baking dish or a square dish.

Time to assemble. Spread a thin layer of tomato sauce over the bottom of a 11 x 7 x 2 inch baking dish or a square dish.
Arrange eggplant slices on tomato mixture.

Arrange eggplant slices on tomato mixture, spoon another layer of tomato sauce, then sprinkle some mozzarella cheese and parmesan cheese.

Spoon another layer of tomato sauce.
Lay another layer of eggplant slices, tomato sauce and two cheeses, repeat until all the ingredients have been used up.

Lay another layer of eggplant slices, tomato sauce, and two kinds of cheese, repeat until all the ingredients have been used up. You will have 3 layers in total.

Bake at 400℉ (200℃) degrees for 10 minutes. Lower the oven temperature to 350℉ (180℃) F, continue to bake for another 25 to 30 minutes until bubbly and the cheese melts and becomes very brown.

Remove from the oven and cool for a few minutes. Serve warm.

Delicious.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 512g (18.1 oz)
Amount per Serving
Calories 36333% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 790mg 33%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 41%
Sugars g
Protein 48g
Vitamin A 37% Vitamin C 55%
Calcium 57% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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