Eggplant Parmesan
Ingredients
Directions
Prep time: 25 minutes
Cooking time: 1 hour
Difficulty: Medium
Calories: 570kcal
Total time: 1 hour 25 minutes
For this recipe, we fry the eggplant—but for a lighter version you can bake it or use an air fryer. Thin slices = extra crunch, but cut them as thick as you like. Eggplant’s high in fiber, vitamin B1, and copper—brain food, so you can justify a little crisp.
Ingredients
- 1 ½ cups Sal & Judy’s Original Pasta Sauce
- 2 cups water
- ½ cup sea salt
- 2 large eggplants
- 2 ¼ pounds eggplant, peeled and sliced lengthwise into ½-inch thick slices
- 2 cups extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 cup (about 3 oz) grated Parmigiano-Reggiano
- 6 provolone slices (⅛-inch thick), about 6 oz
- 10–12 fresh basil leaves, cut into thin julienne
Directions
- ESTIMATED TIME: 20:00 MIN – Bring Sal & Judy’s Original Pasta Sauce to a full boil in a 2-quart saucepan. Lower heat to a simmer, cover, and cook for 20 minutes.
- ESTIMATED TIME: 15:00 MIN – Combine water and salt in a large mixing bowl, stirring to dissolve salt. Soak eggplant slices in the brine for 10 minutes. Remove and pat dry with paper towels; set aside. Preheat oven to 400°F.
- ESTIMATED TIME: 20:00 MIN – Heat olive oil in a heavy 12-inch skillet over medium heat. Fry eggplant in batches, turning once, until golden, about 5 minutes per batch. Drain on a rack lined with paper towels. Line the bottom of a 9″×13″×2″ baking pan with a layer of drained eggplant.
- ESTIMATED TIME: 10:00 MIN – Lightly salt and pepper the slices. Scatter ⅓ of the Parmesan over the top. Add a second layer of eggplant and scatter half of the remaining Parmesan; season again. Top as desired and bake until bubbly.
Notes
sodium 1230 | protein 22 | cholesterol 50 | sugar 16 | unsaturated fat 28 | trans fat 0 | carbohydrates 27 | fiber 8