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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Begin by making a tomato sauce. Heat the 4 T. olive oil over medium heat. Add onion and garlic and cook until beginning to soften about 5-7 minutes. | 2. Add the canned and fresh tomatoes, and the next 5 ingredients (parsley through wine). Simmer for 15-20 minutes, until reduced slightly. | 3. Meanwhile, prepare the white sauce (bechamel). Heat the 2T of butter in a skillet over medium heat. After foam has subsided, add 2T flour. Stir continually, and cook 2-3 minutes. Remove from heat and add milk slowly. Return to heat and bring to boil. Mixture will thicken, season with salt and pepper. | 4. Thinly slice eggplants lengthwise. Boil in a large saucepan of water for 5 minutes. Drain on paper towels and pat dry. | 5. Prepare the casserole: Pour half of the tomato sauce into a greased casserole dish. Cover with half of the eggplants and 1 T olive oil (drizzled). Cover with half the mozzarella, prosciutto, and herbs. Repeat layers. | 6. Cover all with Bechamel sauce. Sprinkle with parmesan. | 7. Bake at 375 for 35-40 minutes or until golden on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	4			-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
mozzarella cheese	12	ounces	sliced	1102.2283	92.6008	46.1303	60.7927
prosciutto	4	slices	chopped	-	-	-	-
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
marjoram	1	tablespoon	chopped	4.607	1.0295	0.2152	0.1197
parmesan cheese	1/3	cup	grated canned	98.6667	10.6667	10.6667	1.3333
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1	cup		148.84	11.6632	7.686	7.9788
salt				-	-	-	-
pepper				-	-	-	-
olive oil	4	tablespoons		358.02	0.0	0.0	40.5
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	4		crushed	-	-	-	-
tomato	14	ounces	canned chopped	62.068999999999996	13.7631	3.2384	0.5397
tomato	1		peeled seeded chopped	62.068999999999996	13.7631	3.2384	0.5397
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
vegetable stock	2 1/2	cups		27.625	5.1382	1.3259999999999998	0.3868
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
white wine	1/2	cup		-	-	-	-

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