Ingredients:
- 5 lb plum tomatoes see pics 2 large cans and 1 medium.
- 1-2 cups (to your liking ) of shredded italian cheese (i like the ones with mixed provolone , asiago , parmesan and mozzarella) use lots.
- do not add salt if using canned. a lot of salt in the cans and cheese.
- cans.
- if you use fresh roma tomatoes , use 1 1/2 tsp salt, no more.
- forget the bitterness thing. just salt each side.
- i always was leary of eggplant because of the name. it actually has little flavor and gets most from the oil and whatever it is cooked with.
- this was very similiar to moussaka i learned to make and absolutely love. i have the pics and will post that recipe.
Directions:
- First this make a lot! Prepare to have a lot of friends or family over for dinner or it can be cut up and frozen.
- 1. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
- 2. While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute.
- 3. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
- 4. Coarsely chop tomatoes, then coarsely purée in batches in a blender.
- 5. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds.
- 6. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
- 7. Put oven rack in middle position and preheat oven to 375°F.
- 8. Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl.
- 9. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
- 10. Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated.
- 11. Transfer breaded eggplant slices to a baking sheet, with sheets of parchment or wax paper between layers.
- 12. Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
- 13. Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish.
- 14. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary.
- 15. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella.
- 16. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano and shredded cheeses (if using).
- 17. Bake, covered 25 minutes, then remove foil and bake until cheese is melted and golden and sauce is bubbling, another 15 minutes.
- 18. **Note: Tomato sauce can be made 1 day ahead and chilled, covered.
- Ok, I was brought up to remove that glob of white stuff (the yuck thing mentioned and shown in pics) attached the yolk. I use a teaspoon and a finger to fut it loose and throw away. I won't say what I think it looks like. I know when frying an egg it doesn't cook, just gags me.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.51 Kcal (1317 kJ) | ||
| Calories from fat | 97.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 17% | |
|---|---|---|---|
| Cholesterol | 106.27mg | 35% | |
| Sodium | 665.88mg | 28% | |
| Potassium | 363.39mg | 8% | |
| Total Carbs | 65.56g | 22% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 39.66g | 159% | |
| Protein | 24.59g | 49% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 465.5mg | 47% | |
| Amount Per 100 g | |||
| Calories | 96.4 Kcal (404 kJ) | ||
| Calories from fat | 29.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 17% | |
|---|---|---|---|
| Cholesterol | 32.57mg | 35% | |
| Sodium | 204.1mg | 28% | |
| Potassium | 111.38mg | 8% | |
| Total Carbs | 20.09g | 22% | |
| Sugars | 1.53g | 20% | |
| Dietary Fiber | 12.16g | 159% | |
| Protein | 7.54g | 49% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 0.5mg | 8% | |
| Calcium | 142.7mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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