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.
- 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 Size | 60 grams |
Energy | |
Calories 90kcal | 5% |
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 | 4% |
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 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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