Judy’s Eggplant (Aubergine) Parm

May 10, 2023May 10, 20230 1
Judy's Eggplant (Aubergine) Parm is a classic Italian dish that is delicious and comforting
in Main

Prep

45 min

Cook

45 min

Ready In

90 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 lbs eggplants
olive oil
flour , as needed
2 cups canned imported Italian plum tomatoes , well-drained and coarsely chopped ( or use fresh if in season )
1 tablespoon olive oil
sea salt
3/4 lb fresh mozzarella cheese , thinly sliced
10 basil leaves , to taste
butter , for smearing dish
1/2 cup freshly grated parmigiano-reggiano cheese

Nutrision Information

Servings Per Recipe
6
Calories
380
Sugar
8g
Fat
22g
Judy's Eggplant (Aubergine) Parm is a classic Italian dish that is popular around the world. Eggplants are coated in flour and fried until golden brown, then layered with tomato sauce and mozzarella cheese before being baked in the oven to create a cheesy, saucy, and comforting vegetarian dish. This eggplant parm is perfect for a cozy night in or for serving to guests at a dinner party. The dish is usually served with a side of pasta or a green salad to balance out the richness of the cheese and sauce. If you're looking for a simple and delicious vegetarian main course, look no further than Judy's Eggplant (Aubergine) Parm.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Cut the eggplants (aubergines) into 1/4 inch rounds. Salt the rounds lightly and let them sit in a colander for 30 minutes to get rid of excess moisture. Pat them dry with a paper towel.
3.Lightly flour the eggplant slices and fry them in olive oil until golden brown. Set them aside.
4.In a separate pan, heat 1 tablespoon of olive oil and add the chopped tomatoes.
5.Cook the tomatoes for about 5 minutes before adding salt and basil leaves.
6.In a buttered dish, layer the eggplants, mozzarella cheese, and tomato sauce, and sprinkle with grated parmesan cheese.
7.Bake for 25-30 minutes until bubbly and golden brown on top.

PROS

Judy’s Eggplant (Aubergine) Parm is a vegetarian dish that is hearty and satisfying.
Eggplants are a good source of dietary fiber, vitamin C, vitamin K, and vitamin B6.
Tomatoes are rich in lycopene, a powerful antioxidant that has been linked to reducing the risk of heart disease and certain cancers.

CONS

Eggplant parmesan can be high in sodium and calories, especially if you use a lot of cheese and sauce.
It is best enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Eggplants are a good source of fiber, which can help to lower cholesterol levels and regulate digestion. They are also low in calories, making them a good choice for weight management. Tomatoes are rich in lycopene, an antioxidant that has been linked to reducing the risk of heart disease and certain types of cancer. They are also a good source of vitamin C, which supports a healthy immune system.

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