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Eggplant Parmigiana

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Product Description

Eggplant Parmesan

Serves: 8

Preparation Time: 1 hour

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 13-inch Chef Pan, 6-QT Stockpot

3 medium eggplants, sliced into ½-inch rings

3 cups Marinara sauce

2 cups mushrooms, shredded #2 blade (optional)

3 cups mozzarella cheese, shredded #3 blade (or dairy free mozzarella)

¼ Romano cheese, grated #1 cutting cone (or vegan Parmesan)

Slice eggplants, sprinkle with salt, and place on paper towel with a paper towel in between each ring, creating a stack of eggplant. Place something heavy, like a skillet or a large, heavy book, on top of the pile of eggplant rings.  Salting and pressing, if any, remove bitterness. Press about 20-30 minutes, rinse and pat dry.

Preheat the 13-inch (33 cm) Chef Pan over medium heat, add olive oil and bring to temperature. Add eggplant ring to fill pan, fry both sides until golden brown, and remove to paper towels to drain.

Cover the bottom of the 6-QT Stockpot with a layer of Marinara sauce, place one layer of eggplant across the bottom, layer with a mixture of mushrooms, and mozzarella cheese, top with a layer of Marinara sauce, then repeat the process. Top layer, mozzarella and sprinkle with Romano cheese.

Cover (close vent), and cook over medium-low heat for 30 minutes.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 226; Fat Grams 13; Carbohydrate Grams 11; Protein Grams 18; Cholesterol mg 39; Sodium mg 906.

THE POINT SYSTEM: Calorie Points 3; Protein Points 2; Fat Grams 13; Sodium Points 39; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 4.

 

Marinara Sauce

Serves: 12 – 1 cup servings

Yields: 2-quarts

Equipment: French chef knife, Cutting Board, rotary food cutter, 4-quart Stockpot

2 tablespoons olive oil

½ onion, chopped #2 blade

1 cup tomato paste (8 ounces)

½ cup (120 ml) red wine

5 cups (1.25 L) water

1 tablespoon dried basil, or fresh, chopped

1 tablespoon oregano dried, or fresh, chopped

2 tablespoons fresh parsley, chopped

2 pounds plum tomatoes, peeled, seeded and chopped

In the 4-quart Stockpot (4 L utensil) sauté onion in olive oil over medium heat until tender, 5-7 minutes. Add tomato paste and fry until tomato paste turns Indian red. Tomato paste will leave residue on bottom of pan, be sure to stir to prevent from burning. Deglaze pan with wine and cook down until tomato wine mixture thickens and alcohol is cooked off.

Add water and spices, mix well and simmer uncovered 30-45 minutes or until reduced by one-third. Add tomatoes, mix, and simmer an additional 15-20 minutes.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 73; Fat Grams 3; Carbohydrate Grams 9; Protein Grams 1; Cholesterol mg 0; Sodium mg 330.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 14; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.

 

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