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Ingredientes
- 2 lrg Eggplants - (abt 2 lbs)
- 1/2 c. Extra-virgin extra virgin olive oil
- 1/2 c. Peeled, seeded, juiced fresh tomatoes
- Â Â (or possibly quality canned diced tomatoes)
- 1 Tbsp. Fresh basil leaves
- 1 x Garlic clove
- Â Â Sea salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 ounce Mozzarella thinly sliced,
- Â Â broken into pcs
- 3 Tbsp. Grated Parmesan
Direcciones
- Cut the eggplant into twenty-four 1/2-inch slices. Place a large nonstick skillet over high heat. Paint the eggplant slices with extra-virgin extra virgin olive oil. Or possibly pour extra-virgin on a plate and dip the eggplant into the oil, scraping off excess with a spatula. Brown the eggplant slices in one layer in a warm skillet, 3 or possibly 4 min per side, and transfer to a plate as they are done.
- Blend the tomatoes, basil, and garlic in a food processor till smooth. Season with salt and pepper. Cut the mozzarella into 4 slices and divide each slice in four. Place 8 slices of eggplant on a nonstick baking pan and top each slice with 1 tsp. tomato puree, spread in a thin layer. Place a piece of mozzarella in the center. Cover the mozzarella with another eggplant slice, tsp. tomato sauce, and another piece of mozzarella. Cover with a third eggplant slice and top with remaining tomato sauce. Let the stacks rest for 30 min. Do not worry if some liquid begins to ooze from eggplant.
- Preheat the oven to 400 degrees. Bake eggplant stacks for 15 to 20 min till bubbling and well browned. Remove from oven and sprinkle each stack with 1 tsp. grated Parmigiano. Let the stacks rest for 2 to 3 min before serving.
- This recipe yields 4 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 437 | |
| Calories from Fat 316 | 72% |
| Total Fat 35.81g | 45% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 297mg | 12% |
| Potassium 842mg | 24% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 12.0g | 40% |
| Sugars 8.63g | 6% |
| Protein 12.39g | 20% |
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