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Parmigiana Di Melanzane in Forma

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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
2010
Calories Per Serving

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
Servings6
Calories Per Serving2010
Total Fat191g100%
Sugar19gN/A
Saturated30g100%
Cholesterol87mg29%
Protein35g69%
Carbs51g17%
Vitamin A281µg31%
Vitamin B120.9µg14.9%
Vitamin B60.7mg34%
Vitamin C44mg73%
Vitamin D0.5µg0.1%
Vitamin E31mg100%
Vitamin K167µg100%
Calcium930mg93%
Fiber16g64%
Folate (food)108µgN/A
Folate equivalent (total)108µg27%
Iron4mg20%
Magnesium115mg29%
Monounsaturated112gN/A
Niacin (B3)4mg21%
Phosphorus665mg95%
Polyunsaturated44gN/A
Potassium1386mg40%
Riboflavin (B2)0.6mg34%
Sodium2045mg85%
Thiamin (B1)2mg100%
Trans0.6gN/A
Zinc4mg25%