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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the eggplant 1/2´´ thick. | 2. Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels. | 3. Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour. | 4. Then thoroughly rinse the eggplant under cold running water and drain on paper towels. | 5. Pat completely dry. | 6. Dust the eggplant with flour and saute the slices in hot oil over high heat until brown. | 7. Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil. | 8. There will be 3 layers. | 9. Reserve some of the cheese for a topping. | 10. Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		peeled	-	-	-	-
salt				-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
olive oil	1/2	cup		954.72	0.0	0.0	108.0
tomato sauce	1 1/2	1/2		-	-	-	-
mozzarella cheese	1	lb	shredded	1469.641	123.46799999999999	61.5072	81.0571
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017

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