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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position rack in middle of the oven and heat broiler to low. Place eggplant slices in a colander set in the sink or over a bowl, sprinkle generously with kosher salt, toss to combine, and set aside to drain while you prepare the other ingredients. | 2. Place flour in a wide, shallow dish and season generously with kosher salt and freshly ground black pepper. Combine eggs and milk in another shallow dish and set aside; mix panko and cheese together in a third shallow dish. | 3. Remove eggplant slices from colander and pat dry with paper towels. Bread eggplant by coating a few slices in flour mixture. Shake off excess flour, dip into egg mixture, and press into panko mixture; be sure to coat the slices thoroughly at each step. Set breaded eggplant on a baking sheet and repeat with remaining eggplant. | 4. Line another baking sheet with paper towels and set aside. Fill a large, straight-sided skillet or frying pan with 1 inch oil. Warm over medium-high heat until oil reaches 350°F on a deep-fat thermometer (oil will be shimmering but not smoking). Add about 1/3 of eggplant slices and fry on one side until golden brown, about 2 minutes. Carefully flip over and fry other side for another 2 minutes, or until golden brown. Remove to paper towel–lined baking sheet and repeat with remaining eggplant. | 5. Pour warmed tomato sauce over the bottom of an 8-by-8-inch baking dish. Shingle one eggplant slice, one basil leaf, and one mozzarella slice over the tomato sauce, repeating until all ingredients are arranged in the baking dish. | 6. Place dish in the oven and broil until cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes. Serve immediately with extra tomato sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	24	slices		-	-	-	-
purpose flour	1	cup		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
milk	1/2	cup		74.42	5.8316	3.843	3.9894
panko breadcrumb	1 1/2	cups		-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
olive oil				-	-	-	-
tomato sauce	1 1/2	1/2		-	-	-	-
tomato sauce				-	-	-	-
basil leaf	24			-	-	-	-
mozzarella cheese	8	ounces		734.8188	61.7339	30.7535	40.5284

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