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Eggplant Parmesan: Parmigiana di Melanzane (Mario Batali) Recipe

Eggplant Parmesan: Parmigiana di Melanzane (Mario Batali) Recipe

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Eggplant Parmesan: Parmigiana di Melanzane (Mario Batali)

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Ingredients:

Serving

2 lb (about 2 medium- sized ) eggplant
salt
4 tbsp extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups basic tomato sauce , recipe follows
1 lb ball fresh mozzarella, thinly sliced
1/2 cup freshly grated parmigiano-reggiano
1/4 cup extra-virgin olive oil
1 spanish onion, chopped into 1/4-inch dice
4 cloves garlic, 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:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	754.71 Kcal (3160 kJ)
Calories from fat	444.08 Kcal
		% Daily Value*
Total Fat	49.34g	76%
Cholesterol	66.6mg	22%
Sodium	2702.81mg	113%
Potassium	519.69mg	11%
Total Carbs	49.18g	16%
Sugars	14.47g	58%
Dietary Fiber	4.55g	18%
Protein	25.85g	52%
Vitamin C	15.4mg	26%
Vitamin A	0.1mg	3%
Iron	3mg	17%
Calcium	391.9mg	39%

Amount Per 100 g
Calories	217.22 Kcal (909 kJ)
Calories from fat	127.82 Kcal
		% Daily Value*
Total Fat	14.2g	76%
Cholesterol	19.17mg	22%
Sodium	777.93mg	113%
Potassium	149.58mg	11%
Total Carbs	14.15g	16%
Sugars	4.16g	58%
Dietary Fiber	1.31g	18%
Protein	7.44g	52%
Vitamin C	4.4mg	26%
Iron	0.9mg	17%
Calcium	112.8mg	39%

* 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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