Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Eggplant Parmigiano-Reggiano With Tomato and Caper Sauce Recipe
    Lost? Site Map

    Eggplant Parmigiano-Reggiano With Tomato and Caper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    25 mins

    6 mins

    JoJoStar's Note:

    Long, deep-fried eggplant slices, served on top of a light sauce-which preserves the crispness of the deep-frying. It also brings Parmigiano-Reggiano cheese into the picture, restoring some sense to the name "eggplant parmigiana". Dean and Deluca

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put olive oil in a large, heavy pan over moderate heat. Bring to 365 degrees.
    2. 2
      Cut 1/2 inch off eggplant at both ends. Cut two long sides to remove the "bulge," turning eggplant into a fairly rectangular block.
    3. 3
      Cut off skin on all sides.
    4. 4
      Slice the rectangular block lengthwise into 4 long "cutlets," each about 1/2 inch thick.
    5. 5
      Smash the garlic cloves with the flat side of a knife on the counter, remove the peel, and sprinkle the garlic with 1/2 teaspoon salt.
    6. 6
      Rub the garlic well against the eggplant slices, then discard.
    7. 7
      Season the flour with salt and pepper.
    8. 8
      Coat the eggplant slices with the flour.
    9. 9
      Dip each slice into the eggs.
    10. 10
      Mix together the bread crumbs, the 6 tablespoons of cheese, and the dried sage.
    11. 11
      Coat the eggplant slices with the bread-crumb mixture.
    12. 12
      When oil is heated, immerse eggplant slices, 2 at a time.
    13. 13
      Cook for 3 minutes, or until eggplant is golden brown outside, soft inside.
    14. 14
      Drain on a rack and dab lightly with papertowels while the other two sices are cooking.
    15. 15
      Remove them when done and drain and dab.
    16. 16
      To prepare sauce: Squeeze the juice from the canned tomatoes, then place tomatoes in blender along with the capers.
    17. 17
      Puree.
    18. 18
      Pour into small bowl, whisk in the extra-virgin olive oil, and season with salt and pepper.
    19. 19
      Pour the sauce onto 4 dinner plates.
    20. 20
      Top with eggplant cutlets.
    21. 21
      Season with salt, pepper, and a dash of nutmeg.
    22. 22
      Immediately top each hot cutlet with thinly shaved slices of Parmigiano-Reggiano.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Eggplant Parmigiano-Reggiano With Tomato and Caper Sauce

    Serving Size: 1 (594 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 264.8
     
    Calories from Fat 64
    24%
    Total Fat 7.2 g
    11%
    Saturated Fat 2.5 g
    12%
    Cholesterol 111.1 mg
    37%
    Sodium 924.1 mg
    38%
    Total Carbohydrate 39.9 g
    13%
    Dietary Fiber 8.1 g
    32%
    Sugars 10.1 g
    40%
    Protein 12.8 g
    25%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites