Recipe courtesy of Giada De Laurentiis
Mini Eggplant Parmesan
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 17 mg
- Sodium
- 501 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 17 mg
- Sodium
- 501 mg
Ingredients
Sauce:
Eggplant:
Directions
- For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
- For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
- Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
- Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.
Cook’s Note
For a smoother consistency, the sauce can be pureed in a blender or food processor.
My Private Notes
Show:
Giada at Home
Episode:
Share the Amore
