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Italian Eggplant Parmesan Hero

Italian Eggplant Parmesan Hero

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

2 tablespoons olive oil, divided
1 medium eggplant, (about 1 lb.), peeled and cut crosswise into 1/4-inch-thick rounds
2 each eggs, beaten
1 cup seasoned bread crumbs
1 each garlic clove, thinly sliced
1 each (28 oz) can crushed tomatoes
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon Black pepper, freshly ground
1/2 cup shredded Fresh basil, divided
1 each (16 oz) Nature's Place Sesame Semolina bread
4 oz Fresh mozzarella, sliced

directions:

1. Prepare the eggplant. Preheat oven to 425 degrees F. Spray 2 rimmed baking sheets with olive oil cooking spray, then drizzle each with 11/2 tsp. of the oil and spread with a paper towel. Preheat the oiled pans for 10 minutes.
2. Dip eggplant slices in the beaten egg, then the breadcrumbs. Arrange in a singlelayer on the oiled, preheated pans and cook 10 minutes. Turn slices over and bake another 10 minutes. Crumbs should be crisp and browned. Remove from oven; leave oven on.
3. While eggplant is cooking, prepare the tomato sauce. In a medium saucepan, heatthe remaining 1 Tbsp. oil over medium-high heat. Add garlic and stir for 30seconds. Add tomatoes and sugar, bring to a simmer, and cook, uncovered, stirringoccasionally, for 15 minutes. The sauce should thicken slightly. Stir in salt, pepper, and 1/4 cup of the shredded basil. Remove from heat.
4. Assemble the heroes. Slice the semolina loaf in half horizontally. Remove some of the bread from the top and bottom and reserve for another use (see sidebar on page 22). Place a layer of eggplant slices in the hollowed-out bottom half. Spoon some of the tomato sauce over the eggplant, then top with mozzarella slices and the remaining 1/4 cup basil. Cover with another layer of eggplant topped by more tomato sauce. Reserve any remaining sauce for serving. Cover with bread top.
5. Wrap the sandwich in aluminum foil and place directly on a rack in the oven. Bake for 10 minutes, until cheese is softened and bread is heated through. Unwrap, slice into quarters, and serve immediately, with any extra sauce in a bowl or jar on the side for dipping.
Source: Hannaford fresh Magazine, March - April 2011

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Quantity Ingredients  
2 tablespoons olive oil, divided  
1 medium eggplant, (about 1 lb.), peeled and cut c  
2 each eggs, beaten  
1 cup seasoned bread crumbs  
1 each garlic clove, thinly sliced  
1 each (28 oz) can crushed tomatoes  
1/2 teaspoon sugar  
1/4 teaspoon salt  
1/2 teaspoon Black pepper, freshly ground  
1/2 cup shredded Fresh basil, divided  
1 each (16 oz) Nature's Place Sesame Semolina brea  
4 oz Fresh mozzarella, sliced  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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