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Eggplant Parmesana

Serves: 8

Preparation Time: 1 hour

Equipment: 13-inch Chef Pan or French Skillet, French Chef Knife, Cutting Board, Kitchen Machine food cutter, 6-QT Stockpot

• 3              medium eggplants, sliced into ½-inch rings
• 3              cups Marinara sauce or homemade Spaghetti Sauce
• 2              cups mushrooms, shredded #2 blade (optional)
• 3              cups mozzarella cheese, shredded #3 blade
• ¼             Romano cheese, grated #1 blade

Slice eggplants, sprinkle with salt, and place on paper towel with a paper towel in between each ring, creating a stack of eggplant. Place something heavy, like a skillet or a large, heavy book, on top of the pile of eggplant rings. By salting and pressing, bitterness, if any, is removed. Press about 20-30 minutes, rinse and pat dry.

Preheat the 13-inch (33 cm) Chef Pan or French Skillet over medium heat, add olive oil and bring to temperature. Add eggplant rings to fill pan, fry both sides until golden brown, and remove to paper towels to drain.

Cover the bottom of the 6-QT Stockpot with a layer of Marinara sauce, place one layer of eggplant across the bottom, layer with a mixture of mushrooms, and mozzarella cheese, top with a layer of Marinara sauce, then repeat the process. Top layer, mozzarella and sprinkle with Romano cheese.

Cover (close vent), and cook over medium-low heat for 30 minutes.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 226; Fat Grams 13; Carbohydrate Grams 11; Protein Grams 18; Cholesterol mg 39; Sodium mg 906.

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