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Melanzane Al Forno (Eggplant in Batter)

Melanzane Al Forno (Eggplant in Batter recipe image
This comforting Italian dish transforms humble eggplant into a golden, crispy delight. The slices are first salted to remove bitterness, then lightly floured and deep-fried until crisp. They are layered in a baking dish and topped with a rich mixture of beaten eggs, milk, dried marjoram, and fresh parsley. Baked until set, the result is a tender interior with a crunchy exterior, soaked in a savory custard. It&# 226;ÂÂs a perfect side dish for Sunday dinners or a hearty vegetarian main. The combination of fried texture and creamy egg sauce makes it irresistibly flavorful and nostalgic.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 683.1
Dietary: Vegetarian
Description
This comforting Italian dish transforms humble eggplant into a golden, crispy delight. The slices are first salted to remove bitterness, then lightly floured and deep-fried until crisp. They are layered in a baking dish and topped with a rich mixture of beaten eggs, milk, dried marjoram, and fresh parsley. Baked until set, the result is a tender interior with a crunchy exterior, soaked in a savory custard. It&# 226;ÂÂs a perfect side dish for Sunday dinners or a hearty vegetarian main. The combination of fried texture and creamy egg sauce makes it irresistibly flavorful and nostalgic.
Ingredients
  • 4 md Eggplants
  • 2 tablespoon Coarse grained salt
  • 1 teaspoon Dried marjoram
  • 1 cup All-purpose flour
  • 6 Eggs
  • 1 pound Solid shortening
  • 2 tablespoon Milk; cold
Directions
  1. 1
    Peel the eggplants and slice them crosswise into slices less than 1/4 inch thick.
  2. 2
    Place the slices in a large colander over a bowl. Sprinkle liberally with coarse salt.
  3. 3
    Place a heavy dish on top of the eggplant slices to weight them down. Let stand for 20 minutes to draw out bitter liquid.
  4. 4
    Rinse the eggplant slices carefully in cold water to remove all salt. Pat them completely dry with paper towels.
  5. 5
    Heat the solid shortening in a deep fryer or heavy pot to 350ðF (175ðC).
  6. 6
    Lightly dredge the eggplant slices in all-purpose flour, shaking off excess.
  7. 7
    Deep fry the eggplant slices in batches until lightly golden brown on both sides, about 3 minutes.
  8. 8
    Remove slices and place on a paper towel-lined dish to drain. Sprinkle lightly with salt.
  9. 9
    Preheat the oven to 375ðF (190ðC).
  10. 10
    In a large bowl, beat the eggs and milk together. Stir in the dried marjoram, chopped parsley, salt, and pepper to taste.
  11. 11
    Butter a 13x9 inch baking dish. Arrange the fried eggplant slices in a single layer in the dish.
  12. 12
    Pour the egg and herb mixture evenly over the eggplant slices.
  13. 13
    Bake for 30 minutes, or until the egg mixture is set and slightly puffed.
  14. 14
    Let stand for 5 minutes before cutting into portions and serving warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 683.1kcal
% Daily Value *
Total Fat 61.3g95%
Saturated Fat 20.6g103%
Cholesterol 139.9mg47%
Sodium 14675.1mg612%
Total Carbohydrate 26.4g9%
Dietary Fiber 2.3g10%
Sugars 2.4g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, italian, fried, baked, marjoram, parsley, custard, crispy, vegetarian, side-dish, comfort-food, melanzane, herbs, deep-fried, egg-based, classic, homestyle, dinner, appetizer, snack
Read it online: https://www.chefs-mate.com/recipe/melanzane-al-forno-eggplant-in-batter/