Parmigiana di melanzane (Eggplant Parmesan) Recipe
Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But if I had to, my answer would probably be eggplant parmesan--parmigiana di melanzane--the way Angelina used to make it.
This is a simple dish to make, but it involves several steps. Allow yourself a good two hours to prepare this dish. It tastes much better made ahead, so if you have the time, make it in the morning and have it for dinner or, even better, make it at your leisure the day before.
Ingredients
- 2-3 large eggplants
- Flour
- 3-4 eggs
- 1 lb. Fresh or canned tomatoes
- A clove or two of garlic
- A few leaves of basil
- A large ball of mozzarella
- Ample grated parmesan cheese
- Olive oil
- Salt
- Pepper
Directions
- Click on the link below for photo-illustrated step-by-step directions.
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 388g | |
Recipe makes 6 servings | |
Calories 120 | |
Calories from Fat 29 | 24% |
Total Fat 3.25g | 4% |
Saturated Fat 0.9g | 4% |
Trans Fat 0.0g | |
Cholesterol 109mg | 36% |
Sodium 45mg | 2% |
Potassium 873mg | 25% |
Total Carbs 19.63g | 5% |
Dietary Fiber 10.8g | 36% |
Sugars 8.91g | 6% |
Protein 6.8g | 11% |
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