Dinner

Mario Batali Eggplant Parm is for Dinner.

Mario Batali Eggplant Parm takes 45 minutes to prepare.

Mario Batali Eggplant Parm takes 120 minutes to cook.

Mario Batali Eggplant Parm makes 4 servings.

The ingredients for Mario Batali Eggplant Parm are:

Eggplant
Tomatoes
Mozzarella
Basil
Romano

Here is how you make Mario Batali Eggplant Parm:

Makes four servings.Preheat the oven to 450 degrees F.Using some extra-virgin olive oil, oil a baking sheet.Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Serve immediately.We do not use the bread crumbs. The dish melds beautifully in the fridge and will hold for five days. We use canola oil for health reasons; Batali uses olive oil. Good tomatoes make canola oil work just fine. We also infuse the canola oil with the garlic and then remove it after a few minutes; cut the oniions in quarters and cook the tomato sauce on a low simmer for an hour, then remove the onions as an alternative to chopping them up into the sauce. Salt and pepper to taste; the cheese will deliver plenty of sodium for most people.Number of Servings: 4Recipe submitted by SparkPeople user ROBCURTROSS.

The nutritional information for Mario Batali Eggplant Parm is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 247.3

• Total Fat: 7.9 g
• Cholesterol: 22.1 mg
• Sodium: 439.4 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 11.4 g
• Protein: 15.7 g

Mario Batali Eggplant Parm is Italian cuisine.