Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 40 ounce Tomato puree
- 1 Tbsp. Tomato paste
- 1 Tbsp. Parsley, minced
- 1/2 tsp Sweet Basil, grnd
- 1/2 tsp Oregano, grnd
- 2 x Garlic cloves, minced Salt and pepper, to taste
- 1 lrg Eggplant Salt as needed
- 1 c. Flour
- 3 x Large eggs, beaten
- 2 c. Bread crumbs
- 3/4 c. Extra virgin olive oil
- 8 ounce Mozzarella Cheese, shredded
- 1/2 c. Parmesan cheese, grated
Direcciones
- Combine first eight ingredients and heat over medium heat for about 20 min. Be careful, not to scorch. Reserve.
- Place 1/2" sliced eggplant on rack; sprinkle lightly with salt. Let stand for about 20 min so bitter juice can run off. Rinse each slice and pat dry. Coat each slice with flour; dip in egg; then coat lightly with bread crumbs.
- Heat oil in heavy skillet (oil should be 1/2" deep). When oil is warm, add in eggplant slices. Heat 2 min on each side or possibly till soft and golden brown.
- Reserve slices on paper toweling to absorb excess oil. Place about 1/2" reserved tomato sauce over bottom of baking dish sprayed with cooking spray. Place eggplant in layers in dish; sprinkle each layer with cheeses, alternate layers till all ingredients are used, reserving a little of each cheese for top. Cover lightly with remaining sauce and reserved cheeses.
- Bake at 325F. for 30 min.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 4 servings | |
| Calories 1077 | |
| Calories from Fat 558 | 52% |
| Total Fat 62.93g | 79% |
| Saturated Fat 15.87g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 2103mg | 88% |
| Potassium 1559mg | 45% |
| Total Carbs 92.55g | 25% |
| Dietary Fiber 9.0g | 30% |
| Sugars 18.39g | 12% |
| Protein 39.6g | 63% |
