Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice eggplant lengthwise 3/8-inch thick. | 2. Salt both sides, and stack upright in colander. | 3. Set colander in sink, or set in tray to catch drippings. | 4. Let sweat for 30 minutes. | 5. Remove, rinse and pat eggplant dry. | 6. Place olive oil in pan, about 1 1/2 inches worth. | 7. Heat until oil is quite hot, but not smoking. | 8. Dredge eggplant on both sides in flour. | 9. Place in pan, not overlapping, until golden brown. | 10. Flip and continue frying until other side is golden brown. | 11. Remove, drain, and place on paper towels. | 12. Repeat with remaining eggplant. | 13. Meanwhile, as eggplant is being fried, place tomatoes, salt and olive oil in another pan. | 14. Turn to low, or low-medium, and let simmer as you fry the eggplant. | 15. Cook down until tomatoes are reduced by half. | 16. Preheat oven to 400 degrees. | 17. Smear bottom and sides of (approximately 11X7 baking dish, ceramic preferred) baking dish with butter. | 18. Place a single layer, overlapping, of eggplant in bottom of dish. | 19. Dot with cooked tomato. | 20. Cover with layer of mozzarella, sprinkle quite liberally with grated parm, and snip basil leaves across. | 21. Repeat process, finishing with a layer of eggplant on top. | 22. Sprinkle with remaining parm and place dish in upper third of oven. | 23. Check dish after 20 minutes. | 24. If there is too much liquid being released, remove excess with spoon. | 25. Cook for another 15 minutes. | 26. Let rest before serving. | 27. For a wonderful freezer meal: | 28. To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. Individual portions can be cut and microwaved as well for a quick meal! | 29. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3			-	-	-	-
olive oil				119.34	0.0	0.0	13.5
flour				-	-	-	-
italian plum tomato	2	cups	canned imported well-drained chopped	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sea salt				-	-	-	-
mozzarella cheese	3/4	lb	sliced	1102.2308	92.601	46.1304	60.7928
basil leaf	10			-	-	-	-
butter				-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-

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