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Eggplant
Parmesana
Serves: 8 -------
Preparation Time: 1 hour
Equipment: 13-inch Chef
Pan or French Skillet, French Chef Knife,
Cutting Board, Kitchen Machine food
cutter, 6-QT Stockpot
Ingredients:
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- 3 medium
eggplants, sliced into ½-inch
rings
- 3 cups
Marinara sauce or homemade
Spaghetti Sauce
- 2 cups
mushrooms, shredded #2 blade
(optional)
- 3 cups
mozzarella cheese, shredded #3
blade
- ¼ Romano
cheese, grated #1 blade
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Slice eggplants, sprinkle
with salt, and place on paper towel with a
paper towel in between each ring, creating
a stack of eggplant. Place something
heavy, like a skillet or a large, heavy
book, on top of the pile of eggplant
rings. By salting and pressing,
bitterness, if any, is removed. Press
about 20-30 minutes, rinse and pat dry.
Preheat the 13-inch (33
cm) Chef Pan or French Skillet over medium
heat, add olive oil and bring to
temperature. Add eggplant rings to fill
pan, fry both sides until golden brown,
and remove to paper towels to drain.
Cover the bottom of the
6-QT Stockpot with a layer of Marinara
sauce, place one layer of eggplant across
the bottom, layer with a mixture of
mushrooms, and mozzarella cheese, top with
a layer of Marinara sauce, then repeat the
process. Top layer, mozzarella and
sprinkle with Romano cheese.
Cover (close vent), and
cook over medium-low heat for 30 minutes.
NUTRITIONAL
BREAKDOWN PER SERVING: Calories 226;
Fat Grams 13; Carbohydrate Grams 11;
Protein Grams 18; Cholesterol mg 39;
Sodium mg 906.
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read about the amazing health benefits of
many fruits and vegetables.
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