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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREP vegetables and herbs needed for the SAUTE (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); SAUTE in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes. | 2. BRING 4 quarts unsalted water to boiling; CAREFULLY lower Roma tomatoes needed for recipe on a large spoon into boiling water; BLANCH until skins start to crack; REMOVE tomatoes and place into a colander; RINSE tomatoes under running cold water to remove skins; PUREE enough tomatoes to yield 3 1/4 cups; DICE remaining tomatoes to yield 3 1/4 cups; ADD both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; STIR in enough sugar or light corn syrup into SAUCE to balance acidity; RAISE HEAT to HIGH, stirring constantly until mixture begins to boil; REDUCE heat to MEDIUM-LOW, then SIMMER the sauce uncovered for 1 hour or slightly longer, stirring occasionally; REMOVE the SAUCE from heat; STIR in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); SEASON to taste with fine sea salt if necessary. | 3. PREPARE the BREADCRUMBS in a large sealable container or Ziplock bag, add 2 cups panko, 1 cup freshly grated parmesan cheese, 1 teaspoon Italian seasoning, 1 1/4 teaspoons garlic salt, 1/4 teaspoon fresh ground black pepper and 1/8 teaspoon freshly grated nutmeg; seal and shake well to combine; set aside; PREHEAT oven to 375 F degrees. | 4. CUT eggplants into 1/8 - 1/4 inch rounds; BRUSH eggplant evenly on both sides with the BASTE mixture (1/2 cup olive oil with 1-3 freshly mashed garlic cloves); SHAKE a few basted eggplant rounds at a time in sealed container or Ziploc bag with BREADCRUMBS until very well coated; arrange in TWO greased 13 x 9 inch baking dishes; RESERVE enough of the BREADCRUMBS for the GARNISH of eggplant parmigiano later before last 15 minutes of baking. | 5. BAKE both baking dishes of eggplant for about 10 minutes or until lightly browned; carefully slide out oven tray(s) from oven using oven mitts; REDUCE oven temperature to 350 F degrees; TURN eggplant over using tongs or spatula; CONTINUE baking at 350 F for about 10 additional minutes or until lightly browned; REMOVE from oven; LEAVE oven ON. | 6. LADLE 1/3 of the SAUCE into the bottom of a 13 x 9 baking dish or casserole dish; SPRINKLE 1 tablespoon of the freshly grated parmesan cheese over the sauce; (you can use the same dish you used to bake eggplant in). | 7. ARRANGE 1/2 (ONE HALF) of the EGGPLANT over the SAUCE in dish, overlapping if necessary. | 8. POUR 1/2 (HALF) of remaining sauce over EGGPLANT. | 9. SPRINKLE the SAUCE with 1 tablespoon freshly grated PARMESAN cheese, followed by 8 ounces (ONE HALF POUND) grated part-skim MOZZARELLA cheese; REPEAT layers with remaining EGGPLANT, remaining SAUCE, and remaining MOZZARELLA cheese; COVER casserole with aluminum foil or casserole lid. | 10. BAKE in preheated 350 F degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; REMOVE cover from eggplant parmigiano carefully; then SPRINKLE the GARNISH (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned Italian breadcrumbs, 1 teaspoon finely minced fresh Italian parsley); CONTINUE to BAKE for 15 additional minutes; REMOVE from oven and allow to cool and set for 5-10 minutes, then SLICE (using a serrated knife) and SERVE (with your favorite side dishes and bread); SERVE and say, "MAMMA MIA!"! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
basil leaf	2/3	cup	minced	-	-	-	-
garlic	2 -3	tablespoons	minced	0.0	0.0	0.0	0.0
italian parsley	3	tablespoons	minced	-	-	-	-
oregano leaf	2	tablespoons	minced	-	-	-	-
rosemary leaf	1	teaspoon	minced	-	-	-	-
rom tomato	1	cups	blanched diced cored diced	-	-	-	-
rom tomato	1	cups	blanched pureed cored	-	-	-	-
olive oil	1/4	cup		119.34	0.0	0.0	13.5
fennel	2 -3	teaspoons	ground	0.0	0.0	0.0	0.0
red wine	1/4	cup		-	-	-	-
fine sea salt	2	teaspoons		-	-	-	-
lemon zest	1/4	teaspoon	grated	-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red pepper flake	1/4	teaspoon		-	-	-	-
parmesan cheese	1/4	cup	grated	18.5	2.0	2.0	0.25
sugar				-	-	-	-
eggplant	2		cut	-	-	-	-
olive oil	1/2	cup		119.34	0.0	0.0	13.5
garlic clove	1 -3		mashed	-	-	-	-
panko breadcrumb	2	cups		-	-	-	-
parmesan cheese	1	cup	grated	18.5	2.0	2.0	0.25
italian seasoning	1	teaspoon		-	-	-	-
garlic salt	1 1/4	1/4		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
nutmeg	1/8	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
mozzarella cheese	16	ounces	shredded shredded	1469.6377	123.4677	61.5071	81.0569
parmesan cheese	1/4	cup	grated	18.5	2.0	2.0	0.25
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
italian breadcrumb	2	teaspoons	seasoned	-	-	-	-
italian parsley	1	teaspoon	minced	-	-	-	-

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