Eggplant parmesan
Discover the rich flavors of Eggplant Parmesan: savory eggplant sautéed in olive oil and garlic, topped with fresh parsley and a generous layer of grated parmesan. This classic recipe combines simple ingredients for an unforgettable culinary experience.
Cook time 10 min
Prep time 10 min
Ingredients:
1 cup eggplant4 tbsp olive oil
2 garlic cloves
6 tbsp fresh parsley
1 cup grated parmesan cheese
Eggplant Parmesan is a delightful blend of crispy, golden-fried eggplant slices topped with a savory mixture of garlic and parsley, then smothered in rich parmesan cheese. This dish brings together the rustic flavors of Italian cuisine with a touch of French sophistication, making it a perfect choice for both cozy family dinners and elegant gatherings.
Instructions:
- Start by dicing the eggplant into small, uniform cubes. This ensures they cook evenly.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Once the oil is hot, add the diced eggplant.
- Sauté the eggplant until it turns golden brown and becomes soft, approximately 10 minutes. Stir occasionally to prevent sticking or burning.
- Once cooked, remove the eggplant from the skillet and set it aside on a plate lined with paper towels to absorb excess oil.
- In the same skillet, add the remaining 2 tablespoons of olive oil.
- Add the finely minced garlic to the skillet and sauté for about 1 minute or until fragrant. Be careful not to burn the garlic.
- Add the finely chopped parsley to the skillet, and mix well with the garlic. Sauté the mixture for another minute.
- Add the cooked eggplant back into the skillet with the persillade mixture.
- Toss everything together so that the eggplant is well coated with the garlic and parsley.
- Reduce the heat to low, and sprinkle the grated parmesan cheese evenly over the eggplant and persillade mixture.
- Gently stir to ensure the cheese melts and coats the eggplant thoroughly. This will take about 2-3 minutes.
- Remove the skillet from the heat.
- Transfer the eggplant parmesan to a serving dish.
- Serve immediately as a delicious side dish or main course.
Tips:
- Slice the eggplant evenly to ensure consistent cooking.
- Salt the eggplant slices and let them sit for 30 minutes to draw out moisture and reduce bitterness.
- Use fresh parsley and freshly grated parmesan cheese for the best flavor.
- Don't overcrowd the frying pan; cook the eggplant in batches if necessary to ensure they become crispy.
- Let the fried eggplant slices rest on paper towels to absorb excess oil before assembling.
Eggplant Parmesan is not just a meal; it's an experience. Each bite offers a delightful balance of textures and flavors, from the crispy eggplant to the aromatic persillade and the creamy, tangy parmesan. This recipe is sure to become a favorite, standing out for its simplicity and depth of flavor.
Nutrition per serving
4 ServingsCalories 90kcal
Protein 6g
Carbohydrates 4.47g
Fiber 0.84g
Sugar 0.80g
Fat 20g
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