Authentic Eggplant Parmesan
Ingredients
- 1/4 cup olive oil
- 4 garlic cloves, minced (3 tablespoons) ⓘ
- 1 large onion, finely chopped
- 1 (29 ounce) can tomato sauce ⓘ
- 1 (15 ounce) can tomato sauce ⓘ
- 1 (4 ounce) can tomato paste ⓘ
- 1 1/2 cups white wine (optional)
- 3 teaspoons italian seasoning ⓘ
- olive oil (for frying) ⓘ
- 2 large eggplants, peeled and sliced into 1/4 inch round disks ⓘ
- 2 eggs ⓘ
- 1/4 cup milk ⓘ
- 3 cups Italian style breadcrumbs ⓘ
Instructions
- For sauce (Gravy):
- In a Dutch oven or large size sauce pan, add oil, on medium heat. Add garlic and onions, saute' until tender. Add tomato sauce, tomato paste, and wine, if using, and Italian seasoning. Mix well, and bring to a boil, then reduce heat to a simmer. Cover and simmer for 4 - 4 1/2 hours, stirring occasionally.
- For eggplant:
- In a large size skillet, add olive oil (enough to cover bottom about 1" deep). Heat on medium. Peel eggplant, then slice them into 1/4" round disks. In two small bowls or pie plates, add bread crumbs to one, and eggs and milk to the other, beat egg mixture well. Dip each eggplant disk into egg mixture then into bread crumbs, coat completely. Place gently into hot oil. Fry to a golden brown on both sides, drain on paper towels. Repeat until all the eggplant are breaded and fried to a golden brown. Set aside.
- Preheat oven to 350 degrees F.
- Assemble:
- In a 13x9x2 ungreased baking dish, add about 1 to1 1/2 cups sauce (gravy) to bottom of pan, spread sauce (gravy) evenly in baking dish.
- Cover sauce (gravy) with one even layer of breaded eggplant, spread 1 cup mozzarella cheese evenly over eggplant, sprinkle with 1/3 cup parmesan cheese. Repeat two more times, ending with parmesan cheese. Bake uncovered for 45 minutes. Let set for 10 minutes before cutting. Cut into 8 pieces. Serve hot.
Nutrition & Diet Analysis (per serving)
764
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).