Eggplant Parmigiana is a classic Italian dish that combines layers of tender eggplant, rich tomato sauce, and savory Parmesan cheese. This recipe takes you through the process of creating a homemade version of this delicious and comforting meal. It's a perfect choice for a family dinner or a special occasion.
- Choose firm and glossy eggplants for the best texture and flavor.
- Salt the eggplant slices and let them sit for 30 minutes before rinsing and patting dry. This helps to remove any bitterness and excess moisture.
- Use high-quality canned tomatoes for a richer and more flavorful sauce.
- For a crispier texture, lightly bread the eggplant slices before frying or baking.
- Allow the dish to rest for a few minutes after baking to help it set and make easier to serve.
Congratulations! You’ve successfully created a delightful Eggplant Parmigiana. This dish, with its harmonious blend of eggplant, tomato sauce, and Parmesan cheese, is sure to impress and satisfy. Serve it hot with a side salad or some crusty bread for a complete meal.
Nutrition Facts | |
---|---|
Serving Size | 1050 grams |
Energy | |
Calories 490kcal | 24% |
Protein | |
Protein 27g | 18% |
Carbohydrates | |
Carbohydrates 60g | 17% |
Fiber 24g | 63% |
Sugar 33g | 34% |
Fat | |
Fat 18g | 22% |
Saturated 10g | 32% |
Cholesterol 50mg | - |
Vitamins | |
Vitamin A 240ug | 26% |
Choline 80mg | 15% |
Vitamin B1 2.55mg | 212% |
Vitamin B2 0.66mg | 51% |
Vitamin B3 7mg | 42% |
Vitamin B6 1.08mg | 63% |
Vitamin B9 160ug | 39% |
Vitamin B12 0.81ug | 34% |
Vitamin C 70mg | 81% |
Vitamin E 5mg | 34% |
Vitamin K 30ug | 25% |
Minerals | |
Calcium, Ca 730mg | 56% |
Copper, Cu 0.80mg | 89% |
Iron, Fe 4.88mg | 44% |
Magnesium, Mg 150mg | 35% |
Phosphorus, P 610mg | 49% |
Potassium, K 2310mg | 68% |
Selenium, Se 27ug | 47% |
Sodium, Na 1540mg | 102% |
Zinc, Zn 4.20mg | 38% |
Water | |
Water 930g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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