Eggplant Parmigiana (Au Gratin) Recipe
Servings: 4
Ingredients
- 3 large eggplants
- 3.3 lb (1.5 kg) tomatoes
- mozzarella
- 7 ounce (200 g) Parmesan cheese
- 2 cloves garlic
- 6 sprigs flat-leaf parsley
- 10 leaves sweet basil
- 1 tsp brown sugar
- Extra virgin olive oil
- Flour
- Salt, pepper
Directions
- Stem flat-leaf parsley and chop finely
- Coarsely chop sweet basil leaves
- Peel garlic and chop finely
- Grate Parmesan cheese
- Cut mozzarella in 2-3 mm thick slices and drain
- Peel tomatoes after plunging 2 min in boiling water, remove from water, peel and seed.
- Heat stream of extra virgin olive oil in pan over moderate heat
- Add in minced garlic and minced flat-leaf parsley.
- Fry 3 min without letting garlic brown, stirring constantly
- Add in peeled tomatoes
- Sprinkle with sugar
- Salt and pepper
- Cook one hour over low heat. The texture of the sauce must be thick so don't hesitate to cook it more or possibly dilute it with a little chicken stock if texture is too thick.
- Crush tomatoes and add in minced sweet basil leaves
- Thinly slice eggplant lengthwise into 4-5 mm slices. I recommend you use a mandoline.
- Pour flour into a soup plate
- Flour each slice of eggplant by laying slices on each side in soup plate. Rub each slice to remove excess flour.
- Heat 7 tbsp (10 cl) extra virgin olive oil in deep frying pan over high heat. Be careful not to let extra virgin olive oil smoke.
- Fry all eggplant slices in extra virgin olive oil 2-3 min on each side till eggplant is nicely browned
- Drain each slice on absorbent paper.
- Cover sides of au gratin dish with extra virgin olive oil and maybe rub with garlic clove cut in half.
- Place layer of fried eggplant in dish.
- Sprinkle with thin layer of grated Parmesan cheese
- Add in a layer of mozzarella slices
- Cover with tomato sauce
- Repeat operation till dish is full, topping it off with a layer of mozzarella.
- Cook in oven pre-heated to 400 ºF (200 °C) for about 30 minutes.
- Serve quite hot
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 933g | |
| Recipe makes 4 servings | |
| Calories 430 | |
| Calories from Fat 153 | 36% |
| Total Fat 17.52g | 22% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 834mg | 35% |
| Potassium 2129mg | 61% |
| Total Carbs 47.22g | 13% |
| Dietary Fiber 22.3g | 74% |
| Sugars 22.73g | 15% |
| Protein 29.25g | 47% |
