Eggplants & Cutlets Parmigiana Recipe

Eggplants & Cutlets Parmigiana has a great taste. Eggplants & Cutlets Parmigiana gets its taste from veal cutlet mixed with vegetables and cheese. Eggplants & Cutlets Parmigiana is inspired by many restaurants worldwide.

Summary

CuisineCourse
Method

Ingredients

 Dry breadcrumbs1 1⁄2 Cup (24 tbs) (Unflavored)
 Freshly grated parmesan cheese1 1⁄2 Cup (24 tbs)
 Eggs2
 Eggplants2 Medium
 Tomato sauce3 Cup (48 tbs) (Plain)
 Veal cutlets8
 Oil2 Cup (32 tbs) (For Frying)
 Freshly ground pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 6370 Calories from Fat 4760

% Daily Value*

Total Fat 539 g828.5%

Saturated Fat 101.9 g509.7%

Trans Fat 0 g

Cholesterol 1127.3 mg

Sodium 4392 mg183%

Total Carbohydrates 146 g48.7%

Dietary Fiber 36.5 g145.9%

Sugars 59.4 g

Protein 250 g500.3%

Vitamin A 106.7% Vitamin C 183.2%

Calcium 239.9% Iron 75.3%

*Based on a 2000 Calorie diet

Directions

Prepare Plain Tomato Sauce.
Peel eggplants.
Cut lengthwise into 3/8-inch-thick slices.
Sprinkle sliced eggplants with salt and place in a large dish.
Set another large dish on top of eggplants and let stand 30 minutes.
Salt draws out bitter juices from eggplants.
Pat dry with paper towels.
Place cutlets between 2 pieces of waxed paper and pound until thin.
When pounding meat do not use a straight up-and-down movement.
Use a sliding action so meat is stretched more than flattened.
Heat oil in a large skillet.
Add eggplants.
Cook over medium heat until golden on both sides.
Drain on paper towels.
Beat eggs with salt and pepper in a medium bowl.
Spread breadcrumbs on aluminum foil.
Dip cutlets in beaten eggs, then coat with breadcrumbs.
Press breadcrumbs onto cutlets with the palms of your hands.
Let coated cutlets stand 10 to 15 minutes.
Preheat oven to 400F (205C).
Butter a 13" x 9" baking dish.
Heat more oil in skillet.
Add cutlets.
Cook over medium heat 1 to 2 minutes on each side or until meat has a golden-brown crust.
Drain on paper towels.
Line bottom of buttered baking dish with half the eggplants.
Arrange a layer of 4 veal cutlets over eggplants.
Top with half the Plain Tomato Sauce.
Sprinkle half the Parmesan cheese over tomato sauce.
Make another layer ending with a layer of tomato sauce and Parmesan cheese.
Bake 15 to 20 minutes or until cheese is melted and golden.
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