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.

  • 19 Feb 2025
  • Cook time 10 min
  • Prep time 10 min
  • 4 Servings
  • 5 Ingredients

Eggplant parmesan

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.

Ingredients:

1 cup eggplant
80g
4 tbsp olive oil
55g
2 garlic cloves
6g
6 tbsp fresh parsley
22g
1 cup grated parmesan cheese
80g

Instructions:

1. Prepare the Eggplant:
- Start by dicing the eggplant into small, uniform cubes. This ensures they cook evenly.
2. Cook the Eggplant:
- 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.
3. Prepare the Persillade:
- 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.
4. Combine Eggplant and Persillade:
- 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.
5. Add Parmesan Cheese:
- 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.
6. Serve:
- 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 Facts
Serving Size60 grams
Energy
Calories 90kcal5%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 4.47g1%
Fiber 0.84g2%
Sugar 0.80g1%
Fat
Fat 20g23%
Saturated 5g17%
Cholesterol 18mg-
Vitamins
Vitamin A 70ug8%
Choline 5mg1%
Vitamin B1 0.02mg2%
Vitamin B2 0.08mg6%
Vitamin B3 0.23mg1%
Vitamin B6 0.06mg3%
Vitamin B9 14ug4%
Vitamin B12 0.27ug11%
Vitamin C 8mg9%
Vitamin E 0.21mg1%
Vitamin K 99ug79%
Minerals
Calcium, Ca 190mg15%
Copper, Cu 0.04mg4%
Iron, Fe 0.52mg5%
Magnesium, Mg 13mg3%
Phosphorus, P 140mg11%
Potassium, K 120mg4%
Selenium, Se 7ug13%
Sodium, Na 350mg24%
Zinc, Zn 0.98mg9%
Water
Water 30g-
* 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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