Ralston Farm's Eggplant Parmesan Recipe

Staff Writer
Ralston Farm's Eggplant Parmesan Recipe
Grilled Mahimahi Recipe
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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
741
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.

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.

Nutritional Facts

Total Fat
57g
88%
Sugar
5g
N/A
Saturated Fat
14g
70%
Cholesterol
189mg
63%
Protein
25g
50%
Carbs
33g
11%
Vitamin A
181µg
20%
Vitamin B12
0.9µg
14.9%
Vitamin B6
0.2mg
10.2%
Vitamin C
9mg
15%
Vitamin D
1µg
N/A
Vitamin E
7mg
34%
Vitamin K
32µg
40%
Calcium
609mg
61%
Fiber
4g
14%
Folate (food)
44µg
N/A
Folate equivalent (total)
44µg
11%
Iron
2mg
11%
Magnesium
38mg
9%
Monounsaturated
34g
N/A
Niacin (B3)
0.8mg
4.2%
Phosphorus
406mg
58%
Polyunsaturated
5g
N/A
Potassium
361mg
10%
Riboflavin (B2)
0.4mg
21.7%
Sodium
703mg
29%
Zinc
2mg
13%

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