Eggplant Parmigiana

Vegetarian

Lunch/Dinner

Vegetarian

VISIT ORIGINAL RECIPE

Fat (g) / Serving

22.39 Net carbs (g) / Serving

Protein (g) / Serving

Servings

4

7.42

4.77 Ingredients

Ingredients	Grams	Net Carbs	Protein	Fat
300 grams Medium sized bhartha baingan (aubergine or eggplant or brinjal)	300	8.64	0.56	34.56
1 teaspoon chopped fresh basil or �_ teaspoon dried basil	4.2	0.04	0.04	0.16
0.5 teaspoon dry oregano	2.1	0.56	0.08	2.24
100 grams small onion, finely chopped	100	7.64	0.12	30.56
300 grams 2 tomatoes, finely chopped - about 2 cups of finely chopped tomatoes	300	8.08	0.6	32.32
2 pcs cloves Garlic (lahsun) - finely chopped	10	3.08	0.04	12.32
4 tablespoon vegetable oil for frying the eggplants	57.2	0	57.2	0
1 tablespoon olive oil for the sauce	14.3	0	14.32	0
1 teaspoon white or red wine (optional)	4.2	0.12	0	0.48
50 grams cheese, mozarella or cheddar	50	1.56	16.64	6.24
salt as required	0	0	0	0
black pepper as required	0	0	0	0

Directions

pan frying the eggplant: rinse and slice the eggplant (baingan) lengthwise in 3 to 4 mm width slices. spread some salt all over them. mix the salt and keep them for 15-20 minutes. then rinse them in water and dry them completely. heat 4 tbsp oil in a pan. fry the eggplant slices in batches till golden. drain on paper towels so that the excess of oil is absorbed. making eggplant parmigiana recipe: the oil in the pan would almost be over. in the same pan, add 1 tbsp olive oil add the finely chopped onion and garlic. saute till the onions are translucent. then add the tomatoes and saute till the tomatoes soften and become pulpy. add the wine, salt, pepper and saute for a minute. then add the oregano and basil and saute for a minute. brush the pan with olive oil. first make a layer of half of the tomato sauce. then arrange 3 to 4 slices of the fried aubergines. grate some cheese on top. layer with the remaining of the tomato sauce. place the last slices of the aubergines. grate cheese on the top to almost cover the whole pan. in a preheated oven bake the eggplant parmigiana for 8-10 minutes at 200 degrees C till the cheese melts. serve eggplant parmigiana hot or warm.