Eggplant Parmesan (Melanzane alla Parmigiana)

Eggplant Parmesan (Melanzane alla Parmigiana) could be just the gluten free, primal, and fodmap friendly recipe you've been looking for. This recipe makes 4 servings with 153 calories, 9g of protein, and 5g of fat each. For $1.59 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of eggplants, parmigiano reggiano, mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 283 people have tried and liked this recipe. Plenty of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Closet Cooking. Overall, this recipe earns an outstanding spoonacular score of 82%. Similar recipes include Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana), Parmigiana di Melanzane (Eggplant Parmesan) and Fresh Herb Tomato Sauce, and Melanzane alla Parmigiana - Aubergine parmigiana.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:1. Salt the eggplant slices and let them sit for 30 minutes.2. Rinse the eggplant and pat dry.3. Broil the eggplant until golden brown on both sides, about 3-4 minutes per side.4. Place the eggplant on the bottom of a baking pan.5. Spread the marinara sauce on top of the eggplant.6. Spread the cheese on top of the marinara sauce.7. Bake in a preheated 350F oven until the cheese is golden brown, about 20-30 minutes.

 

Step by step:

1. Salt the eggplant slices and let them sit for 30 minutes.

2. Rinse the eggplant and pat dry.

3. Broil the eggplant until golden brown on both sides, about 3-4 minutes per side.

4. Place the eggplant on the bottom of a baking pan.

5. Spread the marinara sauce on top of the eggplant.

6. Spread the cheese on top of the marinara sauce.

7. Bake in a preheated 350F oven until the cheese is golden brown, about 20-30 minutes.

Nutrition Information:

covered percent of daily need