Classic Eggplant Parmesan

INTRODUCTION: "Indulge in the rich flavors and comforting warmth of Italy with our Classic Eggplant Parmesan Recipe, a beloved dish that has become a staple of Italian-American cuisine. Thinly sliced eggplant, breaded and fried to a golden crisp, is layered with rich tomato sauce, creamy melted mozzarella, and a sprinkle of parmesan cheese, creating a satisfying and indulgent masterpiece that is both easy to make and impossible to resist. This classic recipe is a testament to the hearty and flavorful traditions of Italian cooking, perfect for a cozy night in or a special occasion."

Ingredients:

- 2 large eggplants, sliced into 1/4-inch thick rounds (about 1 1/2 pounds)

- 1 cup all-purpose flour (120g)

- 1 teaspoon salt (5g)

- 1/4 teaspoon black pepper (1g)

- 1 cup breadcrumbs (120g)

- 1 cup grated Parmesan cheese (120g)

- 1 cup tomato sauce (250g)

- 1 cup shredded mozzarella cheese (120g)

- 2 tablespoons olive oil (30g)

- Fresh basil leaves, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a shallow dish, mix together flour, salt, and pepper.

3. In another dish, beat the eggs.

4. In a third dish, mix together breadcrumbs and Parmesan cheese.

5. Dip each eggplant slice first in flour, then eggs, then breadcrumbs, coating both sides evenly.

6. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown, about 3-4 minutes per side.

7. In a 9x13-inch baking dish, spread a layer of tomato sauce.

8. Arrange a layer of fried eggplant slices on top of the sauce.

9. Sprinkle with mozzarella cheese.

10. Repeat steps 8-9 until all ingredients are used, ending with a layer of cheese on top.

11. Bake for 30-40 minutes, or until cheese is melted and bubbly.

12. Garnish with chopped basil leaves, if desired.

Note: You can also use a breaded and baked eggplant slice recipe for a crisper exterior, or add other ingredients like ground beef or sausage for added flavor. Enjoy!

Here is an approximate calorie chart for a serving of Eggplant Parmesan (assuming 6-8 servings total):

Per serving:

- Calories: 400-500

- Protein: 25-30g

    - Eggplant: 5-6g

    - Cheese: 15-18g

    - Breadcrumbs: 2-3g

- Fat: 25-30g

    - Cheese: 15-18g

    - Breadcrumbs: 5-6g

    - Olive oil: 5-6g

- Carbohydrates: 30-35g

    - Tomato sauce: 10-12g

- Fiber: 5-6g

- Cholesterol: 30-40mg

- Sodium: 600-700mg

- Sugar: 10-12g

Vitamins and Minerals:

- Vitamin A: 15-20% of the Daily Value (DV)

- Vitamin C: 20-25% of the DV

- Calcium: 20-25% of the DV

- Iron: 15-20% of the DV

Please note that this is an estimate, as exact values depend on specific ingredient brands and measurements. Additionally, Eggplant Parmesan can vary in ingredients and portion sizes, affecting calorie counts. This chart serves as an approximate guide.

Keep in mind that Eggplant Parmesan is a relatively high-calorie and high-carbohydrate dish, with a balanced mix of protein and fat. Enjoy in moderation!