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Ingredientes
- 1 lrg Aubergine Flour
- 1 x Egg
- 1/2 lb Mozzarella cheese
- 3 tsp Lowfat milk Clarified butter
- 2 tsp Extra virgin olive oil Tomato sauce
- 1 c. Dry bread crumbs
- 3/4 c. Parmesan cheese
Direcciones
- Preheat oven to 350F. Blanch and peel aubergine. Cut into 1/2" thick slices.
- Place the slices in a colander over a bowl. Sprinkle salt over all the slices. Let stand for 30 min. Rinse. Pat dry. Set aside. Mix egg, lowfat milk and extra virgin olive oil and place into a bowl. Mix bread crumbs and grated parmesan cheese in another bowl. Dip each slice into flour, toss lightly to remove excess flour and then dip quickly into the egg and lowfat milk mix. Allow excess lowfat milk and egg coating to drip off and then place the slice in the cheese and bread crumb mix. Coat each slice thoroughly. Place the coated aubergine slice on a rack and allow to dry for at least an hour.
- Sauteein clarified butter till golden brown on each side. Remove from skillet and place in a baking pan heavily greased with extra virgin olive oil. Slice the mozzarella thickly and cover each slice of cooked, coated aubergine with as much mozzarella as needed. Pour tomato sauce over the cheese covered aubergine slices and bake for about ten min. Remove from oven and allow to cold. Sprinkle lightly with grnd oregano and serve with additional tomato sauce. You may also lightly sprinkle on some chopped anchovy.
- Yields 3 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 3 servings | |
| Calories 501 | |
| Calories from Fat 229 | 46% |
| Total Fat 25.71g | 32% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 1068mg | 45% |
| Potassium 201mg | 6% |
| Total Carbs 30.19g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.29g | 2% |
| Protein 36.06g | 58% |
