Eggplant parmesan with julia child's persillade
Discover the rich flavors of Eggplant Parmesan with Julia Child's Persillade: 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.
- 09 Jun 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Eggplant Parmesan with Julia Child's Persillade 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.
Ingredients:
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 with Julia Child's Persillade 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 Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 4.47g | 1% |
| Fiber 0.84g | 2% |
| Sugar 0.80g | 1% |
| Fat | |
| Fat 20g | 23% |
| Saturated 5g | 17% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 5mg | 1% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.23mg | 1% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 14ug | 4% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 99ug | 79% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.52mg | 5% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 120mg | 4% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 350mg | 24% |
| Zinc, Zn 0.98mg | 9% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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