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Eggplant Parmesan

Eggplant Parmesan

3 3 3 3 3 5
63
Recipe by
Epicurious Epicurious

Ingredients

  • 2 12 lbs eggplants (medium, about 3, cut crosswise into 1/3-inch-thick rounds)
  • 3 14 tsps salt
  • 5 lbs plum tomatoes
  • 1 710 cups olive oil
  • 2 large garlic cloves (finely chopped)
  • 20 fresh basil leaves (torn in half)
  • 34 tsp black pepper
  • 14 tsp hot red pepper flakes (dried)
  • 1 cup all purpose flour
  • 5 large eggs
  • 3 12 cups panko (*, Japanese bread crumbs)
  • 2 parmigiano-reggiano (ozfinely grated, 2/3 cup)
  • 1 lb fresh mozzarella (chilled, not unsalted, thinly sliced)
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 750 Calories from Fat 530
% Daily Value *
Total Fat 58g 89%
Saturated Fat 14g 70%
Trans Fat
Cholesterol 45mg 15%
Sodium 1350mg 56%
Potassium 950mg 27%
Total Carbohydrate 41g 14%
Dietary Fiber 7g 28%
Sugars 11g
Protein 19g
Vitamin A 50%
Vitamin C 60%
Calcium 35%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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