Zutaten für Farmer's Market No Fry Eggplant Parmesan
- 1 large eggplant (about 2 pounds), sliced 1/2-inch thick
- Roma Tomatoes
- 2 cloves garlic, minced
- Bell Peppers
- Olive Oil
- Red Wine
- Hot Pepper Flakes
- Dried Oregano
- Basil Leaves
- Salt and pepper to taste
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- Seasoned Bread Crumbs
- Mozzarella Cheese
- Parmesan Cheese
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Zubereitung von Farmer's Market No Fry Eggplant Parmesan
- Preheat oven to 350°F (175°C).
- Slice eggplant into 1/2-inch thick rounds.
- Generously salt both sides of the eggplant slices and arrange them on paper towels. Let sit for 30 minutes to draw out excess moisture.
- Blot eggplant slices dry with clean paper towels.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 bell pepper (any color), chopped, 1/2 teaspoon red pepper flakes, and 2 cloves garlic, minced. Sauté until peppers are softened, about 5-7 minutes.
- Add 1/2 cup dry red wine to the skillet and bring to a simmer. Cook until the wine has reduced by half, about 3-5 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, and 1/4 cup chopped fresh basil. Simmer for 10 minutes, stirring occasionally.
- Season the sauce with salt and pepper to taste.
- While the sauce simmers, prepare the eggplant: Place 1/2 cup all-purpose flour in a shallow dish. Dip each eggplant slice into the flour, shaking off any excess. Discard excess flour.
- In a separate shallow dish, whisk 2 large eggs. In another shallow dish, combine 1 1/2 cups breadcrumbs with 1/4 cup grated Parmesan cheese.
- Dip each floured eggplant slice into the beaten egg, then dredge in the breadcrumb mixture, ensuring it's fully coated.
- Arrange the breaded eggplant slices in a single layer on a baking sheet lined with parchment paper or a baking rack.
- Bake at 375°F (190°C) for 25 minutes, or until golden brown and crispy.
- Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Layer a spoonful of the tomato sauce in the bottom of the prepared baking dish.
- Top with a layer of cooked eggplant, then another layer of sauce. Repeat layering eggplant and sauce three more times, ending with a layer of sauce.
- Top with 8 ounces fresh mozzarella cheese, sliced or shredded.
- Bake for 20 minutes.
- Sprinkle with 1/2 cup grated Parmesan cheese.
- Bake for another 10 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let stand for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
43g
Fat
5g
Carbs
6g
