Ralston Farm's Eggplant Parmesan Recipe

Ralston Farm's Eggplant Parmesan Recipe
Staff Writer
In-N-Out's Special Sauce
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This recipe is a great rendition of an Italian classic. If you're lucky enough to get your hands on Ralston's crops, our heirloom variety of eggplant makes this recipe exceptionally deilcious.

4
Servings
559
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 eggs
  • 2 1/2 Cups panko breadcrumbs
  • 1/2 Pound eggplant, cut into 1/2-inch slices
  • 3/4 Cups olive oil
  • 1/2 container of grape tomatoes, sliced
  • 1 1/2 Cup Parmesan cheese

Directions

In a large bowl, mix the eggs and panko together to create a batter. Dip the eggplant slices into the batter and set aside. In a large skillet, heat olive oil on medium-high until shimmering. Fry the eggplant slices for 1 to 2 minutes a side until they're golden brown.

 

When you're finished frying, lay the eggplant slices on a lightly oiled baking sheet and place a few of the tomato slices on top of them. Evenly distribute the Parmesan cheese over the slices and bake in the oven for about 10 minutes, or until the tops are lightly golden. Serve with warm bread or over pasta.

Nutritional Facts

Total Fat
46g
66%
Sugar
2g
2%
Saturated Fat
36g
100%
Cholesterol
21mg
7%
Carbohydrate, by difference
27g
21%
Protein
11g
24%
Vitamin A, RAE
61µg
9%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
180mg
18%
Choline, total
5mg
1%
Fiber, total dietary
3g
12%
Folate, total
8µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
26mg
8%
Niacin
3mg
21%
Phosphorus, P
274mg
39%
Selenium, Se
25µg
45%
Sodium, Na
740mg
49%
Water
82g
3%
Zinc, Zn
1mg
13%

Eggplant Parmesan Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Eggplant Parmesan Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.