Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the eggplants and cut them into 1/2 thick slices. | 2. Layer the slices in one or more colanders, sprinkling each layer with salt. | 3. Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner). | 4. Rinse the eggplant and pat dry. | 5. Put about 1/2 inch of oil into one or more large deep skillets over medium heat. | 6. Fry the slices in batches, in a single layer, turning once until browned on both sides. | 7. Drain on paper towels. | 8. Preheat oven to 350°F. | 9. Spread a thin layer of sauce in one or more shallow baking dishes. | 10. Make a layer of eggplant slices, overlapping them slightly. | 11. Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese. | 12. Repeat the layering, ending with eggplant, sauce and grated cheese. | 13. (The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking). | 14. Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted. | 15. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2	pound		226.7965	53.3425	8.8904	1.6329
salt				-	-	-	-
olive oil				-	-	-	-
marinara sauce	2 1/2	cups		-	-	-	-
mozzarella cheese	8	ounces	sliced	734.8188	61.7339	30.7535	40.5284
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-

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