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Easy Eggplant Parmesan

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.96

$1.96 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:63%

Spoonacular Score: 63%

 

Easy Eggplant Parmesan is a Mediterranean main course. This recipe makes 4 servings with 349 calories, 17g of protein, and 25g of fat each. For $1.96 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes around around 45 minutes. If you have basil leaves, pasta sauce, garlic clove, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is pretty good. Easy Eggplant Parmesan, Easy Eggplant Parmesan, and Easy Eggplant Parmesan are very similar to this recipe.

Chianti, Trebbiano, and Verdicchio are my top picks for Eggplant Parmigiana. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Santa Margherita Chianti Classico Riserva

An authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. An exquisite expression of the Sangiovese grape, with substantial acidity from the low pH of the soil in this region.The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish.Best enjoyed with very flavorful dishes, such as tomato-based sauces, mushroom ravioli, beef or pork roasts, and game meats from venison to pheasant. It is also excellent with mature cheeses.Blend: 85% Sangiovese, 15% Merlot and Cabernet Sauvignon

» Get this wine on Wine.com

Ingredients

Servings:
3 Tbsps
3 Tbsps olive oil
olive oil
1
1  onion
onion
1
1  garlic clove
garlic clove
0.5 jar
0.5 jar pasta sauce
pasta sauce
1.5 pounds
1.5 pounds eggplant
eggplant
2 cups
2 cups italian cheese
italian cheese
1 cup
1 cup basil leaves
basil leaves
3 Tbsps olive oil
3 Tbsps
olive oil
1  onion
1
onion
1  garlic clove
1
garlic clove
0.5 jar pasta sauce
0.5 jar
pasta sauce
1.5 pounds eggplant
1.5 pounds
eggplant
2 cups italian cheese
2 cups
italian cheese
1 cup basil leaves
1 cup
basil leaves

Equipment

baking sheet
baking sheet
baking pan
baking pan
paper towels
paper towels
oven
oven
sauce pan
sauce pan
broiler
broiler
baking sheet
baking sheet
baking pan
baking pan
paper towels
paper towels
oven
oven
sauce pan
sauce pan
broiler
broiler


Instructions

Put the eggplant on a baking sheet and brush with olive oil. Place under the broiler until soft. Remove and allow to cool. Meanwhile, heat the sauce in a small saucepan. Heat the remaining oil and cook the onion for 5 minutes. Then add the garlic and cook for an additional minute. Add the onion and garlic to the sauce. Arrange the eggplant across the bottom of a 8 x 6 baking dish and then scatter cheese on top. Repeat layers until you run out of eggplant. Finish off with sauce, basil and remaining cheese. Bake for 40 minutes and 375. Optional: If you prefer you can fry the eggplant in a bit of olive oil. Then, soak up oil on a paper towel.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.96
Ingredient
3 tablespoons olive oil
1 onion
1 garlic clove
½ jars pasta sauce
1.5 pounds eggplant
2 cups italian cheese
1 cup basil leaves
Price
$0.50
$0.24
$0.07
$1.34
$2.25
$2.48
$0.94
$7.82

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
349k Calories
17g Protein
25g Total Fat
19g Carbs
19% Health Score
Limit These
Calories
349k
17%

Fat
25g
39%

  Saturated Fat
3g
24%

Carbohydrates
19g
7%

  Sugar
10g
12%

Cholesterol
11mg
4%

Sodium
556mg
24%

Get Enough Of These
Protein
17g
35%

Vitamin K
39µg
38%

Manganese
0.6mg
30%

Fiber
6g
28%

Vitamin E
3mg
22%

Potassium
731mg
21%

Vitamin C
13mg
16%

Calcium
156mg
16%

Vitamin A
724IU
14%

Folate
56µg
14%

Vitamin B6
0.28mg
14%

Copper
0.27mg
14%

Magnesium
44mg
11%

Vitamin B3
2mg
10%

Iron
1mg
9%

Vitamin B5
0.79mg
8%

Vitamin B2
0.13mg
8%

Phosphorus
75mg
8%

Vitamin B1
0.1mg
7%

Zinc
0.55mg
4%

Selenium
0.94µg
1%

covered percent of daily need

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