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    You are in: Home / Recipes / Luca's Eggplant Parmesan Recipe
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    Luca's Eggplant Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 33 mins

    45 mins

    3 hrs 48 mins

    Manami's Note:

    I received a trial magazine from Coastal Living and I found this amazing recipe by Chef Jeff Jackson in the 11/2007 edition. It's a bit labor intensive but can be made in steps over a couple of days and is well worth it! Even the test kitchen and Coastal Living staff agree that this is one of the best eggplant dishes they've eaten! Haven't allowed for cooling.

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    Ingredients:

    Servings:

    Units: US | Metric

    6 SLICES MELTED EGGPLANT

    SLOW-ROASTED TOMATOES

    ASSEMBLY

    1 CUP PANGRATTATO

    Directions:

    1. 1
      6 SLICES MELTED EGGPLANT:.
    2. 2
      Season both sides of eggplant slices with 1-1/4 tsps salt; let stand at least one hour.
    3. 3
      Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 tsp salt.
    4. 4
      Heat oil in a large non-stick skillet over medium-high-heat.
    5. 5
      Add eggplant slices; cook 3 minutes or until browned.
    6. 6
      Turn slices over.
    7. 7
      Cover, reduce heat to medium, and cook for 25 minutes or until eggplant is soft.
    8. 8
      SLOW-ROASTED TOMATOES:.
    9. 9
      Preheat oven 225ºF.
    10. 10
      Sprinkle cut side of tomatoes with salt and pepper.
    11. 11
      Place tomatoes, cut side down, in bottom of a 13 x 9 inch baking dish.
    12. 12
      Top with oregano and remaining ingredients.
    13. 13
      Cover with foil, bake at 225ºF for 2 hours.
    14. 14
      Remove from oven, and cut slits in top of foil, allowing steam to escape.
    15. 15
      PANGRATTATO:.
    16. 16
      Heat a nonstick skillet over medium heat.
    17. 17
      Add pancetta; cook 6 minutes or until crisp.
    18. 18
      Add garlic, and cook 1 minutes.
    19. 19
      Remove from pan.
    20. 20
      Heat oil in pan over medium-high heat.
    21. 21
      Add bread; saute 5 minutes or until toasted.
    22. 22
      Remove from pan, and add to pancetta mixture.
    23. 23
      Cool to room temperature.
    24. 24
      Toss with parsley, Parmesan and parsley.
    25. 25
      ASSEMBLY:.
    26. 26
      Preheat oven to 375°F.
    27. 27
      Place eggplant slices on a jelly-roll pan.
    28. 28
      Top each with tomato half and 1 piece burrata or mozzarella.
    29. 29
      Bake at 375° for 7 minutes or until thoroughly heated and cheese starts to melt.
    30. 30
      Place on a platter, and drizzle oil over cheese.
    31. 31
      Top evenly with basil and Parmesan.
    32. 32
      Sprinkle with Pangrattato.
    33. 33
      Enjoy with a nice robust wine!

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    Ratings & Reviews:

    • on January 05, 2008

      55

      This Eggplant Parmesan was truely outstanding! My DH, DD, and DS all loved it which is huge in itself. The flavors melded beautifully and the was gorgeous to look as as well. My DH does not normally like Eggplant Parmesan but said he would eat this again and again. Wish I could give it more stars!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Luca's Eggplant Parmesan

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 300.3
     
    Calories from Fat 250
    83%
    Total Fat 27.8 g
    42%
    Saturated Fat 5.6 g
    28%
    Cholesterol 12.0 mg
    4%
    Sodium 820.7 mg
    34%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.5 g
    14%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    oregano sprigs

    fresh thyme sprigs

    cheese

    pancetta

    artisan bread

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