MAKES: 4 servings TESTED BY: Linda B.
057 Eggplant Parmigiana
TASTING COMMENTS:
Eggplant is a spongy and absorbent vegetable. When frying slices for this dish, we had to add extra oil to the pan so they wouldn’t stick and burn.—LB
prep 20 minutes cook 9 minutes
- 1 small eggplant (12 oz.)
- 1 egg, lightly beaten
- 1 Tbsp. water
- ¼ cup all-purpose flour
- 2 Tbsp. vegetable oil
- ⅓ cup grated Parmesan cheese
- 1 cup meatless spaghetti sauce
- ¾ cup shredded mozzarella cheese (3 oz.)
- Shredded fresh basil (optional)
Choose eggplants that are firm and feel heavy for their size. If the skin gives slightly when you press your fingernail against it, the eggplant is ripe. Small eggplants tend to be sweeter and more tender than large ones.
1. Wash and peel eggplant; cut crosswise into ½-inch-thick slices. Combine egg and the water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.
2. In a large skillet cook eggplant, half at a time, in hot oil over medium-high heat 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil and reduce heat to medium if eggplant browns too quickly.) Drain on paper towels.
3. Wipe the skillet with paper towels. Arrange the eggplant slices in the skillet; sprinkle with the Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-low heat 5 to 7 minutes or until heated through. If desired, top with basil.
Baked Eggplant Parmigiana Preheat oven to 400°F. Prepare as directed, except in Step 2, place the eggplant slices in a single layer in an ungreased 2-qt. rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake, uncovered, 12 to 15 minutes or until heated through. If desired, top with basil.
Per serving 250 cal., 15 g fat (5 g sat. fat), 70 mg chol., 563 mg sodium, 20 g carb., 5 g fiber, 8 g sugars, 12 g pro.
The baked option takes a few minutes longer to cook than the skillet version, but the coating on the eggplant stays crisper—which is nice!
TESTING NOTES
1. The skin on eggplant can be tough and a little bitter when cooked. Peel it using a sharp, sturdy vegetable peeler.
2. Cook the eggplant slices only half at a time. If you crowd the pan with more than that, the slices will steam rather than fry and your coating will be soggy instead of crisp.
