Vegetarian

Eggplant Marsala takes 60 minutes to prepare.

Eggplant Marsala takes 45 minutes to cook.

Eggplant Marsala makes 2 servings.

The ingredients for Eggplant Marsala are:

6 slices (at least 1/2 inch thick) peeled eggplant
2 cups Marsala wine
2 cups low sodium vegetable stock
2 cups mushroom pieces
1 tbsp extra virgin olive oil
1/2 cup wheat germ

Here is how you make Eggplant Marsala:

1. Slice eggplant into 6 thick "steaks". Lay on waxed paper and salt both sides. Let sit for 30-45 minutes, then rinse off salt with cold water. This will pull out excess moisture and bitter juices. 2. In a saute pan, cook the mushrooms on medium heat in extra virgin olive oil. Make sure to lightly season the mushrooms with salt as you cook them. 3. Sprinkle about 1-2 tbsp of flour over the mushrooms. Let this cook for 3-4 minutes on medium low heat. You want build up on the bottom of the pan, cooks call this "suc" or "fond'.4. While mushrooms and shallots are cooking, preheat oven to 350. Line a baking sheet with aluminum foil and spray Pam on surface. Mix wheat germ and pecans in bowl. Dip eggplant slices into flour (just enough to lightly coat the outside), then egg, then wheat germ mixture. Lay on baking sheet and spray Pam on top of slices. Bake for 12-15 minutes on each side (depending on how crispy you want the breading).5. Deglaze mushrooms with the marsala wine. Increase heat to medium again and pour the wine in to the pan while it gently scraping the bottom with a non-reactive tool. Reduce the wine by 3/4-1/2 its original volume.6. Add vegetable stock, pepper, and extra flour, stir together. Let this simmer on medium heat for 15-20 minutes. 7. Spread sauce over breaded eggplant. Garnish with fresh parsley sprigs. Number of Servings: 2Recipe submitted by SparkPeople user FRENCHIFAL.

The nutritional information for Eggplant Marsala is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 331.0

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 185.4 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 5.2 g
• Protein: 9.9 g