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Melanzane Alla Parmigiana's picture
Melanzane Alla Parmigiana is a delicious eggplant preparation with an unforgettable flavor. The amazing texture and taste of this filling casserole is simply something you shouldn't miss. Try this Melanzane Alla Parmigiana recipe.
  Eggplants 2
  Flour 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Oregano 1 Pinch
  Eggs 4 , beaten
  Olive oil 4 Ounce
  Tomato sauce 2 Cup (32 tbs)
  Grated mozzarella cheese 1 Cup (16 tbs)
  Grated parmesan cheese 4 Ounce
  Bechamel sauce 1 Cup (16 tbs)

Peel eggplants and slice into 1/2"/1 cm slices, then dredge in flour mixed with salt, pepper and oregano.
Dip slices in beaten egg until well coated.
Heat oil in a large frying pan and cook eggplant for 1 minute on each side, adding more oil if necessary.
Pour a little tomato sauce in the bottom of a casserole dish, and cover with a layer of eggplant slices.
Mix half the mozzarella cheese with the rest of the tomato sauce, parmesan cheese, and bechamel sauce.
Pour a little of this mixture over eggplant slices, and continue to layer, ending with sauce.
Cover with remaining mozzarella cheese, and bake in a preheated 350°F./180°C oven for 40 minutes.
Turn off heat and let sit in oven 5 minutes more.
Remove and serve.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2956 Calories from Fat 1853

% Daily Value*

Total Fat 210 g322.9%

Saturated Fat 61.8 g309.2%

Trans Fat 0 g

Cholesterol 1053.4 mg351.1%

Sodium 4548.9 mg189.5%

Total Carbohydrates 155 g51.6%

Dietary Fiber 33.2 g132.6%

Sugars 56.9 g

Protein 122 g244.5%

Vitamin A 110.4% Vitamin C 134.2%

Calcium 238.3% Iron 82.1%

*Based on a 2000 Calorie diet

Melanzane Alla Parmigiana Recipe