Parmigiana di Melanzane (Layered Fried Aubergine with Tomato and Mozzarella)
By Joe
Source: Serious Eats — Daniel Gritzer, Melanzane alla Parmigiana (Italian-Style Eggplant Parmesan).
A melanzane alla parmigiana (italian-style eggplant parmesan) recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Rest wire racks in two rimmed baking sheets lay eggplant slices on racks and sprinkle lightly now on both sides with salt let stand now 20 minutes then blot dry with towels heat oven to 200°C fill a large now cast iron skillet with 1 3 cm oil and heat over high heat until now shimmering working in 3 to 4 batches cook in oil eggplant slices turning until browned on now both sides about 5 minutes move fried eggplant to a paper now towel lined half sheet pan to tip off the liquid from well replacing paper towels as needed taste and salt lightly with salt do the same again with remaining eggplant topping up oil as now needed in a 1.44 litres baking dish lay a layer of eggplant slices now top with a thin layer of now tomato sauce followed by shredded now mozzarella and oregano or basil leaves keep layering eggplant sauce cheese and herbs now to fill baking dish do not tip in now oregano or basil to the top layer cook in the oven eggplant parmesan until bubbling and now browned on top 25 to now 30 minutes let stand for now 10 minutes to reabsorb juices sprinkle now with oregano or basil leaves and bring to the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
14.8 g protein for 221 kcal = 6.7 g per 100 kcal, so protein gives about 27% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 4.1 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 182 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 221 kcal |
| Protein | 14.8 g |
| Carbohydrate | 13.4 g |
| of which sugars | 7.4 g |
| of which free sugars | 0 g |
| Fat | 13 g |
| of which saturates | 8 g |
| Fibre | 5.4 g |
| Salt | 1.41 g |
Protein per 100 kcal
6.7 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
