From America's Test Kitchen
1- Cut eggplant into 1/4 inch rounds. Toss half with 1 1/2 tsp salt in a large bowl until combined. Transfer to large colander set over bowl. Repeat with remaining eggplant and another 1 1/2 tsp salt. Place second batch on top of first in colander. Let stand until eggplant releases about 2 tbsp of liquid (30 - 45 minutes). Arrange slices on triple layer of paper towels. Cover with another triple layer. Firmly press to extract liquid. Wipe off excess salt.
2- While eggplant is draining, adjust oven racks to upper middle and lower middle positions. Place baking sheet on each rack. Heat oven to 425 degrees.
3- Tear bread into quarters and add to food processor. Pulse to fine even crumbs. Yield 4 cups. Stir in 1 cup parmesan, 1/4 tsp salt and 1/2 tsp pepper.
4- Breading stations a- 1 cup flour and 1 tsp pepper b- 4 eggs beaten c-bread crumb mixture Afterwards, ser on wire rack.
5- Remove preheated sheet pans from oven. Add 3 tbsp vegetable oil to each, tilting to coat. Add eggplant to pans in single layer. Bake 10 minutes. Rotate pans, then bake 10 more minutes. Flip slices. Continue to bake until well browned and crisp, about 10 minutes more.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 359 | ||
Calories from Fat: 151 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 220.9mg | 68 % | |
Sodium 879mg | 30 % | |
Potassium 369.6mg | 10 % | |
Total Carbohydrate 40.2g | 12 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 35.7g | ||
Protein 13.7g | 20 % | |
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: 359
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