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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375*F. | 2. Heat 1/4 cup of the olive oil in a large skillet over medium high heat. | 3. Line up three shallow dishes on your counter. Add the flour to the first, the eggs to the second and the bread crumbs, grated cheese, parsley, lemon zest, and garlic to the last bowl. Beat the eggs with a splash of water. | 4. Cut the top and bottom off the eggplants, slice the skin off of each side, then cut each eggplant lengthwise into 4 steaks, each 1-1 1/2" thick. Coat all 8 steaks first in the flour, then in the beaten egg, and finally in the cheesy bread crumbs. | 5. Working in 2 batches, brown 4 of the breaded eggplant steaks in the hot oil until golden, about 2 minutes on each side, then lay them on a baking sheet and place in the oven to stay warm.IIf you place the eggplant steaks on a wire rack set onto the baking sheet they will get extra crispy.) Wipe out the pan and heat the remaining 1/4 cup of oil. Repeat the browning process, then move all the steaks to the oven and finish cooking through, about 10 minutes. | 6. While the eggplant steaks are in the oven, heat the tomatoes and their juices in a small sauce pot over medium high heat. Mash up the tomatoes with a potato masher or wooden spoon, season them with salt and pepper, and stir in the tomato paste. Once the tomatoes come up to a boil, reduce heat and simmer for 5 minutes, then remove from the heat. Stir in the pesto. | 7. Remove the steaks from the oven and switch on the broiler. | 8. On the baking sheet, stack one eggplant steak topped with a little sauce, then another steak, another ladle of sauce, and one quarter of the provolone. Make 8 stacks total. Brown the eggplant stacks under the broiler to melt the cheese. | 9. Serve 2 stacks per person. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	cup		-	-	-	-
purpose flour	1	cup		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
bread crumb	1	cup	seasoned	426.6	77.7384	14.418	5.724
parmigiano reggiano cheese	1	cup	grated	-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
lemon zest	1	teaspoon		-	-	-	-
garlic clove	4		chopped	-	-	-	-
eggplant	2			-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
salt pepper				-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
pesto sauce	1/3	cup		351.12	8.4756	8.2572	31.584
provolone cheese	1	cup	shredded	463.32	2.8248	33.7656	35.1384

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.