We take the classic Italian dish and perform an initial frying to brown the breading, then bake it, adding gooey layers of fresh Mozzarella, Provolone, Parmesan cheese with fresh basil leaves and Italian marinara sauce.
6 cups preferred marinara sauce (click here for our Italian Marinara Sauce recipe)
2-3 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2-3 pounds)
1/2 cup preferred all-purpose flour
5 large eggs, beaten
3 TBSN preferred milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
16 oz fresh mozzarella cheese, cut into thin slices
1/2 cup grated Parmesan
16 oz provolone cheese, sliced
2 handfuls fresh basil leaves, torn
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cooking spoon, large lasagna pan, tongs, spatula, sharp knife, measuring cup.
Prep: 40 min Cook: 1 hr, 15 min Ready: 3 hr. Serves: 4-6
1. Arrange the slices of eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor.
2. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel. 3. Preheat the oven to 450 degrees F. Preheat a baking sheet as well.
4. Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper.
5. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess.
6. Dip each slice in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Set aside.
7. When all the eggplant slices are breaded, carefully remove the heated sheet pan from the preheated oven and brush it with 2 tablespoons olive oil.
8. Using tongs, carefully place the eggplant slices on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden brown on the second side, 8 to 10 minutes more.
9. Top the baked eggplant with the tomato sauce, Mozzarella, Provolon, and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes.
10. Sprinkle with torn basil leaves before serving.
1 serving: Calories: 487
Total Fat: 16g Saturated Fat: 7.0g Cholesterol: 73mg Sodium: 1663mg Potassium: 815mg Total Carbohydrates: 62.1g Dietary Fiber: 8.8g Protein: 24.2g Sugars: 20g
A GREAT SOURCE OF VITAMINS & MINERALS
The vitamin & mineral content of eggplants is quite extensive. They’re a great source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, potassium, and more!
HELPS WITH DIGESTION
The high fiber content in eggplants, which is a crucial element to maintaining a balanced diet, is a great way to improve your gastrointestinal health. This means that when you’ve gotta go, eating eggplant regularly will help everything move along smoothly!
IMPROVES HEART HEALTH
The fiber in eggplants does more than just aid in the digestion process, it also helps to improve your heart health! This is because fiber reduces the amount of cholesterol that your body absorbs by binding it with your digestive system’s bile so that your body naturally gets rid of it.
PREVENTS CANCER
Antioxidants are one of the human body’s best defenses against diseases like cancer, as well as many other potential infections. One of the many benefits of eating eggplant is that you are also ingesting the natural antioxidant, manganese. By having a high level of antioxidants like manganese in your body, it will help ensure that your organs are protected.
IMPROVES BONE HEALTH
The unique coloration of an eggplant is more useful than simply being pretty to look at. The natural plant compounds that create this coloration have actually been linked to reduced osteoporosis, stronger bones, and even increased bone density. Additionally, the iron and calcium found in eggplants are crucial improving and preserving overall bone health.
PREVENTS ANEMIA
Not getting enough iron in your diet can be very dangerous to your health. In some cases, iron deficiency can result in anemia, which is characterized by a general feeling of tiredness and weakness caused by not having enough healthy red blood cells to carry oxygen throughout your body. Eating foods like eggplant that are high in iron can help combat health conditions like anemia.
INCREASES BRAIN FUNCTION
Eggplants are rich in natural chemicals called phytonutrients, which have been known to improve mental health. This benefit is a result of increased blood flow throughout the body and into the brain. By delivering more blood to the brain, phytonutrients help boost memory by stimulating your neural pathways to develop.
Red wines, such as Barbera and Pino Noir.
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