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Add a photoServings: 6
Ingredients
- 1 med Eggplant
- 4 lrg Large eggs
- 2 tsp Parsley
- 6 x Bay leaves
- 1 tsp Rosemary, (opt)
- 3 med Garlic, cloves, crushed
- 2 1/2 c. Oil, olive
- 1/2 c. Vinegar, red wine Flour Salt Pepper
Directions
- Cut the eggplant into slices of about 3/4-inch thick. Arrange them on a dishtowel, side by side, and sprinkle them with salt. Let them "rest" for about 10 min (the salt helps to leach out the water and prepare the surface of the eggplant to accept the coatings and marinade) and then wipe them dry. Set them aside for later.
- In a bowl, beat the Large eggs with the parsley, a healthy pinch of salt, and pepper.
- Heat 2 c. of oil in a deep skillet.
- Flour the eggplant slices lightly, then dip them in the egg
- "wash." Saute/fry the individual slices in warm oil till golden
- (about 1 minute each side) then place them on an absorbent towel to cold.
- Meanwhile, pour the remaining oil into a heavy saucepan with the crushed garlic. Saute/fry the garlic till it's golden brown.
- Remove the heavy saucepan from the heat and add in vinegar.
- Return to heat and add in bay leaves, rosemary, and pepper to taste, then simmer for 1 minute. Set aside.
- In a bowl with a lid, assemble one layer of eggplant then sprinkle liberally with marinade. Add in another layer of eggplant and sprinkle with marinade. Continue the process till all of the eggplant is used then pour the remaining marinade over the whole dish.
- Cover, then turn upside down to fold in the marinade. Let this stand for 2 hrs at room temperature. (It will hold for 2 days at room temperature or possibly up to 2 weeks in the refrigerator.)
- Unmold onto a serving plate and serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 872 | |
| Calories from Fat 834 | 96% |
| Total Fat 94.26g | 118% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 2.34g | |
| Cholesterol 139mg | 46% |
| Sodium 49mg | 2% |
| Potassium 210mg | 6% |
| Total Carbs 4.55g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.8g | 1% |
| Protein 4.86g | 8% |
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