Ingredients and Weight: - 1 large eggplant (2 pounds), sliced into 1/2-inch thick rounds - 1 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup Panko breadcrumbs - 1/2 cup grated Parmesan cheese - 1/2 cup olive oil - 1 (28-ounce) can crushed tomatoes - 1 (15-ounce) can tomato sauce - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon garlic powder - 1/4 teaspoon onion powder - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese (for topping)
Preparation Time: 30 minutes Cooking Time: 45 minutes Difficulty Level: 3 (Moderate)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Season eggplant slices with salt and pepper. Dredge in flour, then dip in a mixture of Panko breadcrumbs and grated Parmesan cheese. 3. Heat olive oil in a large skillet over medium heat. Pan-fry eggplant slices until golden brown on both sides. Drain on paper towels. 4. In a separate bowl, combine crushed tomatoes, tomato sauce, oregano, basil, garlic powder, and onion powder. Season with salt and pepper to taste. 5. Spread half of the tomato sauce in a 9x13 inch baking dish. Top with half of the eggplant slices. Sprinkle with half of the mozzarella cheese. 6. Repeat layers. Sprinkle with remaining Parmesan cheese. 7. Bake for 25-30 minutes, or until cheese is melted and bubbly.
Nutritional Information: - Calories: 350 - Fat: 15g - Saturated Fat: 5g - Cholesterol: 25mg - Sodium: 500mg - Carbohydrates: 30g - Protein: 20g
Dish Characteristics: - Crispy, golden-brown eggplant - Rich and flavorful tomato sauce - Melted, gooey mozzarella cheese - Comforting and satisfying
User Comments: - "This dish was a hit with my family! The eggplant was perfectly crispy, and the sauce was full of flavor." - "I love how easy it was to make. I will definitely be making this again." - "The melted mozzarella cheese added the perfect touch of indulgence to this dish."
Special Precautions and Tips: - Make sure the eggplant slices are evenly sliced so they cook evenly. - Don't overcrowd the skillet when pan-frying the eggplant, or the slices will steam instead of fry. - If you don't have Panko breadcrumbs, you can substitute with regular breadcrumbs. - To make the dish gluten-free, use gluten-free flour and breadcrumbs. - For a vegetarian version, omit the mozzarella cheese.