Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Salting eggplant slices before cooking them will help pull out some of the bitter components. This ensures that your cooked eggplant will be tender in texture with a slightly sweet flavor. Now imagine what it would taste like with a crispy coating and melted cheese.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ tsp. Hy-Vee kosher salt | ||
| ½ small eggplant, sliced 3/8-inch thick | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| ¼ tsp. Hy-Vee black pepper | ||
| ¾ c. Hy-Vee panko bread crumbs | ||
| 3 tbsp. Hy-Vee grated Parmesan cheese | ||
| 2 tsp. chopped fresh basil | ||
| 2 Hy-Vee large eggs, beaten | ||
| 4 oz. fresh mozzarella cheese, cut into 1/4-inch slices | ||
| ½ c. Hy-Vee pizza sauce, warmed | ||
| 1 tbsp. Hy-Vee shredded Parmesan cheese | ||
| Fresh basil leaves, for garnish |
Directions
- Sprinkle kosher salt on both sides of eggplant slices. Arrange in a single layer in a colander. Let stand about 20 minutes, rinse and pat dry with paper towels.
- Preheat oven to 425 degrees. Lightly oil a baking sheet; set aside.
- In a small shallow bowl, combine flour and pepper. In another small shallow bowl, combine bread crumbs, grated Parmesan cheese and basil. Dip eggplant into beaten egg and coat with flour mixture; dip again in egg and coat with bread crumb mixture. Arrange slices on prepared baking sheet.
- Bake for 20 minutes or until lightly browned, turning once halfway through.
- While eggplant is still hot, for each serving place one eggplant slice on a dinner plate and top with a mozzarella slice. Repeat layering with another eggplant slice, mozzarella slice and a final eggplant slice. Top with warm pizza sauce and shredded Parmesan cheese. If desired, garnish with basil leaves.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 240mg
- Sodium: 2160mg
- Total Carbohydrates: 42g
- Protein: 27g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 60%
Recipe Source:
Hy-Vee Seasons Fall 2014.