The skin of eggplant contains an antioxidant that is said to protect the brain from free radicals.
Preheat broiler to high with oven rack 6" below element. Coat long skinny casserole dish with lard.
Coat eggplant with shallots with lard and season with S&P. Place eggplant on baking sheet and broil until lightly browned, 5 minutes. Turn slices over, add shallots, and broil 3-4 minutes. Remove from oven, turn off broiler, and preheat to 400.
Puree ricotta, milk, 3 tbs parmesan, and tomato paste in food processor. Add chopped tomato and thyme; pulse to combine.
To assemble, layer half eggplant slices and shallots in the prepared dish; spread with half the ricotta mixture. Repeat layering with remaining eggplant, shallots, and ricotta, then top with 1/4 cup parmesan. Bake until cheese is browned about 25 minutes.
Serve with salad (lemon oil dressing)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 328 | ||
Calories from Fat: 193 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 526.6mg | 18 % | |
Potassium 777mg | 20 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 14g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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