Main
Recipes
Course
Main Dishes
Eggplant Parmesan: Parmigiana Di Melanzane (Mario Batali) Recipe

Eggplant Parmesan: Parmigiana Di Melanzane (Mario Batali) Recipe

Posted by

Rate It!

Eggplant Parmesan: Parmigiana Di Melanzane (Mario Batali)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 lbs about 2 medium-sized eggplants
salt
4 tbsp extra virgin olive oil
1 cup fresh breadcrumb, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
1 lb fresh mozzarella ball, thinly sliced
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 cup extra virgin olive oil
1 spanish onion, chopped into 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tbsp fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28 oz) cans peeled whole tomatoes
salt

Directions:

Make the Tomato Sauce:.
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Put Together the Eggplant Parmigiana:.
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	476.26 Kcal (1994 kJ)
Calories from fat	369.36 Kcal
		% Daily Value*
Total Fat	41.04g	63%
Cholesterol	40.86mg	14%
Sodium	297.42mg	12%
Potassium	81.29mg	2%
Total Carbs	13.4g	4%
Sugars	2.02g	8%
Dietary Fiber	1.27g	5%
Protein	12.48g	25%
Vitamin C	6.3mg	10%
Vitamin A	0.1mg	3%
Iron	1mg	5%
Calcium	352.7mg	35%

Amount Per 100 g
Calories	184.39 Kcal (772 kJ)
Calories from fat	143 Kcal
		% Daily Value*
Total Fat	15.89g	63%
Cholesterol	15.82mg	14%
Sodium	115.15mg	12%
Potassium	31.47mg	2%
Total Carbs	5.19g	4%
Sugars	0.78g	8%
Dietary Fiber	0.49g	5%
Protein	4.83g	25%
Vitamin C	2.4mg	10%
Iron	0.4mg	5%
Calcium	136.5mg	35%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Homemade Tomato Sauce With Italian Sausage and Red Wine

Extra virgin olive oil, Spanish onion, diced small and 8 more..
Basic Tomato Sauce

Extra virgin olive oil and 6 more..
Basic Tomato Sauce

Extra virgin olive oil and 6 more..
Eggplant Caponata (Mario Batali)

Virgin olive oil, Spanish onion, chopped in 1/2-inch dice and 20 more..