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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put olive oil in a large, heavy pan over moderate heat. Bring to 365 degrees. | 2. Cut 1/2 inch off eggplant at both ends. Cut two long sides to remove the "bulge," turning eggplant into a fairly rectangular block. | 3. Cut off skin on all sides. | 4. Slice the rectangular block lengthwise into 4 long "cutlets," each about 1/2 inch thick. | 5. Smash the garlic cloves with the flat side of a knife on the counter, remove the peel, and sprinkle the garlic with 1/2 teaspoon salt. | 6. Rub the garlic well against the eggplant slices, then discard. | 7. Season the flour with salt and pepper. | 8. Coat the eggplant slices with the flour. | 9. Dip each slice into the eggs. | 10. Mix together the bread crumbs, the 6 tablespoons of cheese, and the dried sage. | 11. Coat the eggplant slices with the bread-crumb mixture. | 12. When oil is heated, immerse eggplant slices, 2 at a time. | 13. Cook for 3 minutes, or until eggplant is golden brown outside, soft inside. | 14. Drain on a rack and dab lightly with papertowels while the other two sices are cooking. | 15. Remove them when done and drain and dab. | 16. To prepare sauce: Squeeze the juice from the canned tomatoes, then place tomatoes in blender along with the capers. | 17. Puree. | 18. Pour into small bowl, whisk in the extra-virgin olive oil, and season with salt and pepper. | 19. Pour the sauce onto 4 dinner plates. | 20. Top with eggplant cutlets. | 21. Season with salt, pepper, and a dash of nutmeg. | 22. Immediately top each hot cutlet with thinly shaved slices of Parmigiano-Reggiano. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	cups		5728.32	0.0	0.0	648.0
eggplant	1 1/4	1/4		-	-	-	-
garlic clove	2			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
black pepper			ground	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
breadcrumb	1/2	cup		-	-	-	-
parmigiano reggiano cheese	6	tablespoons	grated	-	-	-	-
sage	1	tablespoon	dried	-	-	-	-
tomato	8		canned	496.5517	110.1049	25.906999999999996	4.3178
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
caper	1	teaspoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
extra virgin olive oil	1	teaspoon		-	-	-	-
nutmeg	1	dash	grated	-	-	-	-

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