Labor intensive because of methods used
Source: Nick Letzo recipe as given to me via telephone cal
Peel and the slice eggplant to 1/4 to 3/8 inch thick (depending on your preference.
Use S-B-P (Standard Breading Process) to bread the eggplant
Left to right
1. Flour - Add Salt, Pepper, Onion pwder & garlic powder to your own preference
2. Eggs whisked with heavy cream or while milk.
3. Panko & Italian breadcrumbs - Add parsley & Italian seasoning to your own preference
Keep 1 hand dry and 1 hand to move wet slices between SBP stations
Press each slice firmley into the flour mix to coat both sides.
Move to the egg wash and allow liquid to absorb into the flour for a moment or two.
Move eggwashed slice into the panko mixtuure - firmly press into the breadcrumbs so that they remain "glued" to the slice by the eggwash and flour.
To cook...
Pre heat oven to 400 degrees convection or 425 regular baking (Convection does a better finish)
Prepare a baking sheet with a rack sprayed with oil to prevent pan fried slices from sticking while they finish baking after pan frying.
1. Pan fry in vegtable or high temp olive oil, making sure to have oil deep enough to "float" the slices and fry until golden brown on both sides.
2. Place fried slices onto the baking rack to finish cooking process.
3. Drizzle oil over top of the slices just prior to inserting into oven. (I spray them with olive oil, but either is fine.)
4. Bake 6 - 10 minutes.
5. Pull baking sheet and cover slices with hot marinara suce and cover with mozzarella cheese.
6. Place back into oven to melt cheese.
7. After cheese melts, place sliced eggplant on a bed of cppked pasta or if you prefer, place the pasta on the side. (You can also place eggplant on a bed of spiralized zuchinni.
8. sprinkle with grated fresh Parmesan Reggiano cheese and serve piping hot!
Watch carefully as you panfry, as they can turn very quicly to "over done). This part of the process is designed to fry the slices to a nice golden brown only. The oven baking will finish the cooking process.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (598g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1257 | ||
Calories from Fat: 272 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.2g | 40 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 242.9mg | 75 % | |
Sodium 3307.4mg | 114 % | |
Potassium 1359.5mg | 36 % | |
Total Carbohydrate 194.3g | 57 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 178.4g | ||
Protein 50.3g | 72 % | |
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: 1257
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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