|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
 = 60What's this? |
Eggplant Parmesan
Servings = 2 | Serving size =a lot
This recipe can be multiplied by 2, 3.
This keeps well for about 48 hours in the fridge.
| 1 cup | water |
| 2 | 8 ounce eggplants |
| 2 ounces | plain no salt added melba toast |
| 1/4 tsp | dried basil |
| 1/4 tsp | dried oregano |
| 1/4 tsp | garlic powder |
| 1/8 tsp | fresh ground black pepper |
| 2 | egg whites |
| 4 ounces | fresh mozzarella |
| 8 large | leaves fresh basil |
| 1 cup | marinara sauce |
| 1 ounce | Parmigiano-Reggiano |
Place the water in a large stock pot fitted with a steamer. Heat over high heat. When the water is boiling place the eggplant slices in the steamer for 10 minutes.
Remove to a cutting board to cool.
While the eggplant is steaming place the melba toast, basil, oregano, garlic powder and pepper in a food processor and process until fine crumbs.
Preheat the oven to 350°F.
Whisk the egg whites until frothy.
When the eggplant is cool coat each slice one at a time with egg white. Let excess eggwhite drip off and then dredge in the bread crumb mixture. As each slice is coated place on a non-stick cookie sheet.
Place the coated eggplant in the oven and bake for 10 minutes on each side.
Remove and layer the eggplant with slices of mozzarella and fresh basil in an au gratin or similar dish -- slice of eggplant, slice of mozzarella, basil, slice of eggplant, slice of mozzarella, etc.. It’s OK if the layers are on their side or not just perfect. Each au gratin dish should hold one serving.
Top the eggplant layers with 1/2 cup of marinara sauce and place in oven for 5 minutes. Top with the Parmigiano-reggiano and bake for another 5 minutes.
Nutrition Facts
Serving size: a lot | Servings 2
Calories 451 | Calories from Fat 155
Amount Per Serving (% Daily Value)
Total Fat 18g (27%) | Saturated Fat 10g (49%)
Monounsaturated Fat 5g | Trans Fat 0g
Cholesterol 43 mg (14 %) | Sodium 1069 mg (45 %)
Total Carbohydrates 45g (15%) | Sugars 11g
Dietary Fiber 11g (43%) | Protein 30g
Vitamin A 14% | Vitamin C 24 % | Calcium 66% | Iron 19%
Vitamin K 22 mcg | Potassium 943 mg | Magnesium 87 mg
"And my baby cooks her Eggplant,
Bout 19 different ways.
Sometimes I just have it raw with Mayonnaise."
-Michael Franks, Singer and Songwriter
The refrigerator light goes on...
This is a time consuming recipe but oh, so worth it!
It is something that you are going to have for a special occasion as it will take about an hour (or a little more) on a Saturday afternoon to make. It is very rewarding. It is a recipe that is higher in fat and sodium than many on my site but it can still be part of your diet occasionally and should because Eggplant Parmesan is so great. You can feel better because this is chock full of great things like fiber, Vitamin A, iron, calcium and Vitamin C.