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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 54 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt. | 2. Combine tomato puree, 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce. | 3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. | 4. Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil. | 5. Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing. | ---------------------------------------------------------------------------

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		-	-	-	-
eggplant	6		trimmed cut	-	-	-	-
salt	to taste			-	-	-	-
tomato puree	2	cups		190.0	44.9	8.25	1.05
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	2	cloves		8.94	1.9836	0.3816	0.03
basil	1	bunch	divided	-	-	-	-
mozzarella cheese	18	ounces	drained sliced	1653.3424	138.9012	69.1954	91.189
oregano				-	-	-	-
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699

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