Eggplant (Aubergine) Parmesan Stacks
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 25.9897 |
| Energy (kCal) | 475.0267 |
| Carbohydrates (g) | 99.4263 |
| Total fats (g) | 3.2195 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Rinse eggplant and trim off and discard both ends. | 2. Cut eggplant crosswise into 8 equally thick slices. | 3. Cut Polenta crosswise into 8 equal rounds. | 4. Lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil. | 5. Arrange eggplant and polenta slices in a single layer on sheet. | 6. Lightly coat slices with more olive oil. | 7. Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes. | 8. Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes. | 9. Add tomato puree and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes. | 10. Add salt and pepper to taste. | 11. Cover and keep warm over low heat,stirring occasionally,until eggplant is done. | 12. When eggplant is soft, sprinkle mozzarella and Parmesan cheeses equally over eggplant and polenta. | 13. Return to oven and bake until cheese is melted, about 2 minutes. | 14. On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used. | 15. If desired garnish with rosemary sprigs. | 16. Spoon remaining sauce around base of eggplant stacks, Serve. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| eggplant | 1 | - | - | - | - | ||
| polenta | 1 | package | cooked | - | - | - | - |
| olive oil cooking spray | flavored | - | - | - | - | ||
| onion | 1 | peeled chopped | 64.0 | 14.944 | 1.76 | 0.16 | |
| garlic clove | 2 | peeled minced | - | - | - | - | |
| basil leaf | 2 | tablespoons | - | - | - | - | |
| tomato puree | 1 | can | 312.36 | 73.8156 | 13.562999999999999 | 1.7262 | |
| salt pepper | - | - | - | - | |||
| part mozzarella cheese | 1 1/2 | cups | shredded part-skim | - | - | - | - |
| parmesan cheese | 1/3 | cup | 98.6667 | 10.6667 | 10.6667 | 1.3333 | |
| rosemary | 4 | sprigs | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.