Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 to 8
Ingredients: For the Eggplant Parmesan:; 2½ pounds eggplant (2 to 3 medium), trimmed and cut crosswise into ¼-inch thick slices; 2½ teaspoons salt, divided; ¾ cup all-purpose flour; 3 large eggs; 2 cups seasoned Italian bread crumbs; Vegetable oil, for deep-frying (about 3 cups); 1 (24-oz) jar good-quality marinara sauce, such as Rao's or Victoria; 3 cups (12 oz) shredded whole milk mozzarella cheese; 2 tablespoons finely grated Parmigianno-Reggiano; Fresh chopped basil, for serving (optional); For the Béchamel Sauce:; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1½ cups milk; ½ cup finely grated Parmigiano Reggiano; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper

Ingredients

(Servings: 6 to 8 )

2½ pounds eggplant (2 to 3 medium), trimmed and cut crosswise into ¼-inch thick slices

2½ teaspoons salt, divided

¾ cup all-purpose flour

3 large eggs

2 cups seasoned Italian bread crumbs

Vegetable oil, for deep-frying (about 3 cups)

1 (24-oz) jar good-quality marinara sauce, such as Rao's or Victoria

3 cups (12 oz) shredded whole milk mozzarella cheese

2 tablespoons finely grated Parmigianno-Reggiano

Fresh chopped basil, for serving (optional)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1½ cups milk

½ cup finely grated Parmigiano Reggiano

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Eggplant Parmesan

Ingredients

For The Eggplant Parmesan

For The Béchamel Sauce

Steps

Nutrition Facts

Comments

Eggplant Parmesan

Ingredients

For The Eggplant Parmesan

For The Béchamel Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts