Yield:> 4 servings
Nonstick cooking spray>
1 medium eggplant>
1 1/2 tablespoons water>
1/2 cup all-purpose flour>
About 1 1/2 cups Italian-seasoned dry bread crumbs>
3 cups prepared marinara sauce, divided>
2 cups prepared red meat sauce (see tester's note)>
1 (15-ounce) container ricotta cheese>
8 ounces shredded provel cheese>
1/4 cup grated Romano cheese>
Preheat the oven to 375 degrees. Coat a 7-by-11-inch baking pan (about 2 inches
deep) with cooking spray.
Peel eggplant; slice lengthwise into 1/4-inch slices. (Place slices in the pan
to be sure that you have enough for two layers and to be sure they fit easily.)
Beat eggs with water. Dip each slice of eggplant in egg, then in flour. Dip
again in egg, then dredge in bread crumbs.
Heat a large skillet over medium-high heat. Add enough olive oil to coat
thinly. Add eggplant in batches, sauteing until golden brown on each side and
adding oil as needed.
Pour 1 1/2 cups marinara sauce in the baking pan; spread to coat the bottom.
Arrange eggplant over sauce to make an even layer. Distribute meat sauce over
Dollop ricotta over meat sauce. Add remaining eggplant slices, then pour on
remaining 1 1/2 cups marinara. Bake 20 minutes; sprinkle with provel and bake
until cheese melts, about 5 minutes. Sprinkle with Romano and serve immediately.
Per serving:> 937 calories; 43g fat (41 percent calories from fat);
20.5g saturated fat; 222mg cholesterol; 60g protein; 77.5g carbohydrate; 21g
sugar; 12g fiber; 2,609mg sodium; 964mg calcium; 442mg potassium.
Tester's note: Lombardo's meat sauce is thick and meaty. To simulate
theirs, you will need to cook about 3/4 pound Italian sausage, ground beef or a
combination. Drain and add to about 1 1/4 cups commercial meat-flavored
spaghetti sauce or your homemade favorite.>
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