Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3–4 big eggplants (aubergines)
- Tomato sauce
- 200–300 grams of mozzarella cheese , sliced
- Grated Parmesan cheese
- Flour or breadcrumbs
- Oil to fry
- Salt
- 2 eggs (optional)
- Fresh basil (optional)
- Pepper or other spices (optional), to taste
Directions
Wash eggplants and cut them in slices about 1–1.5 cm (or about ¼ inch ) thick.
Salt each slice on both sides, and use one of the following techniques to draw the water out. Then rinse off the salt under running water and let them dry. Arrange them on a plate, and cover them with another. Let them rest for 60–120 minutes, time permitting. Alternatively, place salted eggplant slices in a large strainer, cover, and place a weight (e.g., a pot of water) on top to help squeeze out the water faster.
Bread and cook the eggplant slices, with one of these two methods. Do not overcook, as they will spend more time in the oven later. For a thicker breading, dredge and fry them. Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour. Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat. For a light thin breading, dust with flour and bake . They should come out lighter than if fried. Arrange in a baking dish , dust each slice with flour, and drizzle with oil. Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.
For a thicker breading, dredge and fry them. Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour. Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat.
Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour.
Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat.
For a light thin breading, dust with flour and bake . They should come out lighter than if fried. Arrange in a baking dish , dust each slice with flour, and drizzle with oil. Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.
Arrange in a baking dish , dust each slice with flour, and drizzle with oil.
Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.
Layer the eggplant slices, tomato sauce, then mozzarella and Parmesan cheese in a baking dish. Some cooks add fresh basil leaves. Make as many layers as you wish, but 3 or 4 should be enough.
For a nice crust, finish with another covering of Parmesan.
Bake at 180°C (350°F) for about 20–30 minutes, or until cheese topping is lightly browned.