Luca's Eggplant Parmesan Recipe

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Ingredients:

Serving

1 lb eggplant , cut into 6 (1/2-inch slices)
1 3/4 tsp kosher salt, divided
1/2 tsp fresh ground black pepper
1/4 cup extra virgin olive oil
3 medium tomatoes, cut in half
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 fresh oregano sprig
1 fresh thyme sprig
1 bay leaf
2 fresh basil leaves
1/4 cup extra virgin olive oil
6 pieces burrata cheese
1 1/2 tsp extra virgin olive oil
6 fresh basil leaves, thinly sliced
2 oz freshly shaved parmesan cheese
1/2 cup pancetta, cut into 1/8-inch cubes
2 garlic cloves, chopped
2 tbsp olive oil
1 cup artisan bread, cut into 1/8-inch cubes
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese
1/4 tsp fresh ground black pepper

Directions:

6 SLICES MELTED EGGPLANT:.
Season both sides of eggplant slices with 1-1/4 tsps salt; let stand at least one hour.
Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 tsp salt.
Heat oil in a large non-stick skillet over medium-high-heat.
Add eggplant slices; cook 3 minutes or until browned.
Turn slices over.
Cover, reduce heat to medium, and cook for 25 minutes or until eggplant is soft.
SLOW-ROASTED TOMATOES:.
Preheat oven 225ºF.
Sprinkle cut side of tomatoes with salt and pepper.
Place tomatoes, cut side down, in bottom of a 13 x 9 inch baking dish.
Top with oregano and remaining ingredients.
Cover with foil, bake at 225ºF for 2 hours.
Remove from oven, and cut slits in top of foil, allowing steam to escape.
PANGRATTATO:.
Heat a nonstick skillet over medium heat.
Add pancetta; cook 6 minutes or until crisp.
Add garlic, and cook 1 minutes.
Remove from pan.
Heat oil in pan over medium-high heat.
Add bread; saute 5 minutes or until toasted.
Remove from pan, and add to pancetta mixture.
Cool to room temperature.
Toss with parsley, Parmesan and parsley.
ASSEMBLY:.
Preheat oven to 375°F.
Place eggplant slices on a jelly-roll pan.
Top each with tomato half and 1 piece burrata or mozzarella.
Bake at 375° for 7 minutes or until thoroughly heated and cheese starts to melt.
Place on a platter, and drizzle oil over cheese.
Top evenly with basil and Parmesan.
Sprinkle with Pangrattato.
Enjoy with a nice robust wine!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	839.37 Kcal (3514 kJ)
Calories from fat	512.71 Kcal
		% Daily Value*
Total Fat	56.97g	88%
Cholesterol	65.83mg	22%
Sodium	2018.27mg	84%
Potassium	419.28mg	9%
Total Carbs	61.81g	21%
Sugars	10.38g	42%
Dietary Fiber	5.83g	23%
Protein	20.77g	42%
Vitamin C	13.9mg	23%
Iron	5.8mg	32%
Calcium	335.1mg	34%

Amount Per 100 g
Calories	347 Kcal (1453 kJ)
Calories from fat	211.96 Kcal
		% Daily Value*
Total Fat	23.55g	88%
Cholesterol	27.22mg	22%
Sodium	834.37mg	84%
Potassium	173.33mg	9%
Total Carbs	25.55g	21%
Sugars	4.29g	42%
Dietary Fiber	2.41g	23%
Protein	8.59g	42%
Vitamin C	5.7mg	23%
Iron	2.4mg	32%
Calcium	138.5mg	34%

* 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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