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Ингредиенты
- 2 lb Eggplants, unpeeled, sliced 1/2-inch thick
- 4 x Large eggs, beaten
- 3/4 x To 1 c. flour Soybean oil for frying
- 1 lb Mozzarella cheese, thinly sliced FOR THE SAUCE
- 4 x Cloves garlic, chopped
- 2 Tbsp. Extra virgin olive oil
- 28 ounce Whole tomatoes (1 can)
- 2 Tbsp. Minced fresh parsley Salt and freshly grnd black pepper
- 1 x Bay leaf
Инструкции
- FOR THE EGGPLANT
- Grated Parmesan cheese (Optional)
- Dip the eggplant slices in the egg, then in the flour. Pour sufficient soybean oil into a large frying pan to come an inch up the side. Fry the eggplant slices for about 3 min on each side. Drain.
- In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese. Repeat layering two more times so which there are three layers of eggplant and three of mozzarella. Bake for about 5 min in a 500-degree oven.
- To make the sauce, saute/fry the garlic in the extra virgin olive oil. When it starts to turn golden brown, add in the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add in the parsley, a healthy pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 min. Remove from the heat and allow to stand for 5 min.
- Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if you like.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 157 | 56% |
| Total Fat 17.58g | 22% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 341mg | 14% |
| Potassium 520mg | 15% |
| Total Carbs 11.94g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.08g | 3% |
| Protein 19.66g | 31% |
