Recipe courtesy of Trattoria Romana and featured in “The Restaurant Diet”
Trattoria Romana’s Eggplant pie
6 large eggs
2 cups all-purpose flour
3 medium eggplant, peeled and sliced 1/8-inch thick
1 ½ quarts marinara sauce
3/4 cup grated Parmigiano Reggiano
2 cups shredded mozzarella cheese
Salt and black pepper, to taste
Canola oil, for frying
1 Using a large, shallow bowl, whisk the eggs with salt and pepper, to taste.
2 Using a large, shallow bowl, season flour with salt and pepper, to taste.
3 Using a large saucepan, heat 1 half-inch oil to 350 F degrees. Line a baking sheet with paper towels, set aside. Dredge eggplant in flour, shaking off excess. Dip eggplant in egg wash. Working in batches, fry eggplant until golden brown, drain on prepared baking sheet, adding more oil as needed.
4 Preheat the oven to 350 F degrees. Place a thin layer of marinara sauce in the bottom of a 9-inch pie plate. Cover with a thin overlapping layer of eggplant. Top with a thin layer of marinara and sprinkle with Parmigiano Reggiano. Repeat the process with remaining eggplant.
5 Cover with foil and bake 30 minutes. Remove foil, top with mozzarella and bake 5 minutes. To serve, cut into wedges.
Makes 8 servings.
Nutrition information per serving: 478 calories, 41% calories from fat, 22 g fat, 7 g saturated fat, 170 mg cholesterol, 49 g carbohydrates, 23 g protein, 1186 mg sodium, 8 g fiber
