Ina Garten Eggplant Parmesan
When I first started thinking about what to make for a low carb diet, this recipe was the first one that came to mind. This recipe is a favorite of mine because it’s easy and delicious. The eggplant parmesan is great on its own or served over spaghetti squash or zucchini noodles (which are also low carb).
Section: 2 small eggplants, cut crosswise into 1/2-inch-thick slices
The eggplant is a vegetable. It’s also known as aubergine, and it’s high in dietary fiber, vitamin C and potassium. Eggplant is native to India but now grows worldwide; it’s most commonly used in Italian cooking. The eggplant has a bitter taste unless cooked properly; however, when cooked properly it remains firm with a silky texture that complements many foods such as meat dishes or cheese sauces.
Section: 3 large eggs
3 large eggs
You can substitute 3 large eggs for 3 extra large eggs, 3 jumbo eggs, or 3 medium eggs. You can also substitute 1 cup of liquid egg substitute plus 2 tablespoons water for 3 large eggs.
Section: 1 cup all-purpose flour
1 cup all-purpose flour
All-purpose flour is a good choice for this recipe, but it also works well in other recipes. It’s commonly used to bake cakes and cookies, and it’s the best flour for thickening sauces. If you want to coat something in flour before frying or baking it (which is often called “dredging”), all-purpose flour has a medium consistence that holds up well under high heat.
Section: Kosher salt and freshly ground black pepper
Kosher salt is coarser than table salt, so you need less of it. It’s also better for baking and cooking, as well as seasoning, curing and pickling.
The coarse texture makes kosher salt more effective at drawing moisture out of foods like meat or bread, which results in a crispier exterior. This makes kosher salt perfect for fried chicken and French fries—and if you’re making homemade potato chips (which are admittedly hard to resist), use only kosher salt for best results!
Section: 4 cups good tomato sauce, homemade or store-bought
Tomato sauce is a staple in Italian cooking, and you’ll find it used in many different recipes. It can be made from scratch or purchased at the store, but homemade tomato sauce tastes better and is usually less expensive than store-bought versions.
Italian families typically make large batches of fresh tomato sauce during the summer or when tomatoes are plentiful. The cooked tomatoes are then stored in plastic containers so they can be used throughout the year for various dishes like lasagna, pizza and pasta sauces.
Section: 3/4 lb. mozzarella cheese, thinly sliced (about 3 cups)
Grate the mozzarella cheese. It’s important to use fresh, high-quality mozzarella for this recipe. This is a good choice because it melts well and takes on the flavor of other ingredients without overpowering them.
Section: 1 1/4 cup freshly grated Parmesan cheese (about 5 ounces)
For the cheese:
- Place 1¼ cups freshly grated Parmesan cheese (about 5 ounces) in a food processor and pulse until coarsely chopped. Set aside.
- If you don’t have a food processor, use a box grater to grate the cheese yourself.
This recipe from Ina Garten is a favorite.
This recipe from Ina Garten is a favorite. You can make it ahead of time and the flavors intensify in the fridge, or you can make it just before your guests arrive. It’s also excellent for leftovers!
For a special occasion, use an electric knife to cut through the eggplant horizontally so that you have two thinner layers. The grated cheese will melt into an almost creamy sauce when baked at 350°F for 25 minutes or until bubbly and lightly browned on top.
The eggplant parmesan is a classic, but the subtle flavor of fresh herbs adds a new dimension and makes this an easy dish to enjoy with family or friends. This recipe is perfect for dinner parties because it can be made ahead and reheated when guests arrive.