Mary Lee'S Eggplant Parmigiana
Mary Lee's Eggplant Parmigiana features thinly sliced eggplant layered with rich tomato sauce and cheesy goodness, offering a comforting vegetarian Italian dish suitable for family and casual dinners.
Ingredients
Instructions
- Peel and slice the eggplant very thin.
- Dip the eggplant slices in flour, then in beaten eggs mixed with milk.
- Fry the coated eggplant slices in safflower oil until golden brown.
- Layer spaghetti sauce, fried eggplant slices, grated cheese, and mozzarella cheese in a baking dish.
- Repeat the layers until all ingredients are used.
- Bake at 350°F until the sauce boils, then continue baking for an additional 20 minutes.
Tips & Substitutions
For a crispier texture, ensure the eggplant slices are well-coated with flour and allow them to drain on paper towels after frying. If you want to reduce calories, consider using low-fat mozzarella and a light spaghetti sauce. To enhance flavor, add fresh herbs like basil or oregano between the layers. This dish is a great way to explore Italian recipes while keeping it vegetarian.
Serving Suggestions
Serve Mary Lee's Eggplant Parmigiana hot, garnished with fresh basil for a touch of color. It pairs beautifully with a side of spaghetti or a light salad, like Grilled Antipasto Salad, for a complete meal. A glass of red wine can complement the flavors nicely, making it a perfect dinner option.
Storage & Reheating
Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. You can also microwave individual portions, but the oven will keep the layers intact and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Lee'S Eggplant Parmigiana contains roughly 694 calories, with 8g protein, 26g carbohydrates, and 64g fat. It is a good source of calcium (18% of the Daily Value) and protein (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can substitute mozzarella with provolone or fontina for a different flavor profile. Grated Parmesan can also be used to add a sharper taste. Just keep in mind that the texture may vary slightly depending on the cheese chosen.
How do I prevent the eggplant from becoming bitter?
To reduce bitterness, sprinkle the sliced eggplant with salt and let it sit for about 30 minutes before rinsing and patting dry. This process draws out excess moisture and bitterness, resulting in a sweeter, more flavorful dish.
Can I make this dish ahead of time?
Absolutely! You can assemble the layers and refrigerate them for up to 24 hours before baking. Just extend the baking time by a few minutes if it's coming straight from the fridge, ensuring it's heated through and bubbly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).