The Ultimate Eggplant Parmesan

THE AMATEUR GOURMET
13Ingredients
65Minutes
440Calories

Ingredients

US|METRIC
  • extra-virgin olive oil
  • 1 Spanish onion (diced)
  • 4 garlic cloves (peeled and thinly sliced)
  • 3 tablespoons fresh thyme leaves (chopped)
  • 1/2 medium carrot (finely grated)
  • 56 ounces tomatoes (peeled, whole, crushed by hand, juices reserved)
  • salt
  • pepper
  • 3 eggplant (large)
  • 1 bunch fresh basil leaves (sliced, optional; I left it out b/c basil’s not in season)
  • 1 pound fresh mozzarella (sliced 1/8-inch thick)
  • 1/2 cup freshly grated Parmesan (or more, for something like this, I use the store-ground stuff—not the kind from a can, but the kind in the refrigerated section; make sure it’s real Parm and it will save you a step)
  • 1/4 cup fresh bread crumbs (lightly toasted under a broiler or in a skillet, see above)
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    NutritionView More

    440Calories
    Sodium33% DV790mg
    Fat35% DV23g
    Protein51% DV26g
    Carbs12% DV35g
    Fiber48% DV12g
    Calories440Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol65mg22%
    Sodium790mg33%
    Potassium1410mg40%
    Protein26g51%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber12g48%
    Sugars15g30%
    Vitamin A80%
    Vitamin C70%
    Calcium60%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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