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Eggplant Slippers: Melitzanes Papoutsakia (Emeril Lagasse) Recipe

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Eggplant Slippers: Melitzanes Papoutsakia (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
685
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F and lightly grease a large baking dish or roasting pan.
  2. Wash the eggplants well and cut in half lengthwise. (If eggplants are large and seedy, use a spoon or paring knife to remove the seedy portion, making sure to leave at least a 1/2-inch shell. Discard seedy flesh.) Using a fork, prick the inside well all over the cut sides. Season the eggplant with salt and pepper.
  3. Place enough olive oil to come up 1/2-inch up the sides of a large saute pan and heat until hot. Add the eggplant halves, working in batches if necessary, and cook, cut side down, until tender and golden brown, 4 to 6 minutes. Carefully turn the eggplant halves over and continue cooking on the other side until the eggplants are very tender. Using a slotted spoon or spatula, transfer the eggplants to paper towels to drain. Remove as much of the oil as possible, then place the eggplant halves, cut side up, in the prepared baking dish. Repeat if necessary with any remaining eggplant halves, adding more olive oil as necessary.
  4. While the eggplants are cooking, heat 2 tablespoons of olive oil in a large saucepan or Dutch oven and saute the beef and onions until golden brown, 6 to 8 minutes. Add 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the white wine and cook until mostly reduced, 1 to 2 minutes. Add the tomato sauce, stir to combine, and cook until sauce is thickened and flavorful, 5 to 10 minutes. Remove from the heat, stir in 1 tablespoon of the parsley, taste, and adjust seasoning if necessary.
  5. Make the bechamel: melt the butter in a small saucepan and add the flour. Stir to combine and cook until fragrant, 1 to 2 minutes; do not allow the flour to color. Working quickly, whisk in the milk until completely incorporated and smooth and cook until thickened, 4 to 6 minutes. Add 1/2 teaspoon of salt, a pinch of pepper, and 1/4 cup of the cheese. Stir, adjust seasoning if necessary, and remove sauce from the heat. Allow to stand for 1 to 2 minutes. In a small bowl whisk the eggs until smooth. Add the eggs to the hot bechamel and whisk quickly to combine. Use sauce immediately or set aside, covered, so as not to form a skin on top.
  6. When all components are prepared, turn the eggplant halves cut side up in the baking dish. If desired, hollow out some of the eggplant flesh and add to the meat sauce. Divide the meat filling evenly among the eggplant halves. Divide the bechamel topping evenly among the eggplant halves and sprinkle with the remaining cheese. Bake, uncovered, for 40 to 45 minutes or until heated through and golden brown on top. Top with more bechamel and cheese, if desired. Sprinkle with some of the remaining parsley and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 685.47 Kcal (2870 kJ)
Calories from fat 297.15 Kcal
% Daily Value*
Total Fat 33.02g 51%
Cholesterol 213.85mg 71%
Sodium 1693.57mg 71%
Potassium 1822.81mg 39%
Total Carbs 48.49g 16%
Sugars 29.04g 116%
Dietary Fiber 12.11g 48%
Protein 45.67g 91%
Vitamin C 15.1mg 25%
Vitamin A 0.1mg 4%
Iron 4.5mg 25%
Calcium 314.4mg 31%
Amount Per 100 g
Calories 80.87 Kcal (339 kJ)
Calories from fat 35.06 Kcal
% Daily Value*
Total Fat 3.9g 51%
Cholesterol 25.23mg 71%
Sodium 199.81mg 71%
Potassium 215.05mg 39%
Total Carbs 5.72g 16%
Sugars 3.43g 116%
Dietary Fiber 1.43g 48%
Protein 5.39g 91%
Vitamin C 1.8mg 25%
Iron 0.5mg 25%
Calcium 37.1mg 31%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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