Parmigiana Di Melanzane in Forma

Parmigiana Di Melanzane in Forma
By
Contributor
Parmigiana Di Melanzane In Forma
Quattro Restaurant

Parmigiana Di Melanzane In Forma

Eggplant parm gets a sophisticated makeover: layer baked eggplant with mozzarella, tomato sauce, and torn basil leaves. Recipe courtesy of Quattro restaurant in Miami.

6
Servings
1698
Calories Per Serving
Deliver Ingredients

Ingredients

For the tomato sauce:

  • 1/3 Cup extra-virgin olive oil
  • 2 onions, sliced
  • 2 28-ounce cans whole peeled tomatoes
  • 1 Cup fresh basil leaves
  • Coarse salt and freshly ground pepper

For the eggplant:

  • 3 eggplants, sliced into ½-inch-thick rounds
  • Coarse salt
  • 1 Cup '00' flour
  • 4 Cups canola oil
  • 1 Pound fresh mozzarella cheese, chopped
  • 6 Ounces Grana Padano cheese
  • ½ Cup packed basil leaves
  • 2 ½ Tablespoons olive oil
  • Fine sea salt and freshly ground pepper

Directions

For the tomato sauce:

Heat the olive oil in a large pot over medium heat. Add the onions and cook until soft and translucent, 10 to 15 minutes. Add the tomatoes and reduce the heat to low. Cook, stirring occasionally, for about 2 ½ hours.

Remove from the heat and, using an immersion blender, blend until smooth, adding basil leaves as you blend.

For the eggplant:

Lay the eggplant slices in a single layer on a cooling rack set over baking sheets; season with salt. Let stand 15 minutes to release moisture; then pat dry.

Place the flour in a shallow dish, and dredge the slices through the flour.

In large pot, heat the canola oil to until a deep-fry thermometer reads 300 degrees F.

Add the eggplant slices to the hot oil and cook, turning once, until lightly browned. Drain the fried eggplant. Place both cheeses in the food processor and combine. Add the basil leaves and olive oil. Season with fine sea salt and pepper.

Preheat the oven to 350 degrees F. Set ring molds in a large shallow baking dish.

Place a dollop of tomato sauce at the bottom of each ring mold. Top with a slice of eggplant. Add a layer of cheese to each mold. Top with another dollop of sauce, followed by another slice of eggplant. Repeat the process until you reach the top of the ring mold or create four layers, ending with a slice of eggplant. Top with a little tomato sauce. Transfer to the oven and bake until the cheese melts and eggplant is warmed through, about 15 minutes. Carefully remove the ring mold and serve.

Nutritional Facts

Total Fat
165g
100%
Sugar
3g
3%
Saturated Fat
34g
100%
Cholesterol
30mg
10%
Carbohydrate, by difference
45g
35%
Protein
15g
33%
Vitamin A, RAE
110µg
16%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
236µg
100%
Calcium, Ca
316mg
32%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Folate, total
33µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
160mg
23%
Selenium, Se
12µg
22%
Sodium, Na
781mg
52%
Water
57g
2%
Zinc, Zn
1mg
13%