Nikki's Eggplant Parmesan
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 2 c Italian Tomato Sauce
- 1/2 lb Mozzarella cheese, thinly sliced
- Oil
- Cut
- 3/4 c Grated Parmesan cheese
- 1 lg Eggplant
- Casserole
Possible health benefits
General information, not medical advice.
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Eggplant
Source of protein · 1.0 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash eggplant; do not peel. Trim ends and cut eggplant crosswise into rounds 1/4" thick. Place on broiler pan or baking sheet, brush surface with oil, and broil about 3" from heat 5 min, until lightly browned. Turn, brush uncooked side with oil, and broil 3 min on other side. Place single layer of cooked eggplant slices on bottom of 2 qt. baking dish (A deep casserole produces a thicker, creamier, multilayered dish; a shallow casserole gives fewer layers and a crustier top. Take your pick.) Cover with single layer of mozzarella cheese, spoon over enough sauce to cover, and sprinkle generously with grated Parmesan. Repeat layers until all eggplant is used, adding the Parmesan cheese layer every other time. End with tomato sauce and Parmesan cheese. Any extra sauce can be poured over top layer if needed for moisture and will filter down during baking. (At this point the casserole can be refrigerated for several hours if you like to work ahead. Remove from refrigerator and allow to come to room temperature before baking or increase baking time 5 to 10 min.) Bake in 350 F oven 15 to 20 min, until sauce bubbles and cheese melts. Serve from casserole with large cooking spoon, cutting cheese strands with scissors.
Plating
Cookware for this recipe
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Casserole pot
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Grill or grill pan
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Baking tray
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Baking dish
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler