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Description
Mario Batali - The Chew
Ingredients
US|METRIC
8 SERVINGS
- tomato sauce (Eggplant-)
- 3 Tbsp. extra-virgin olive oil (plus more for pan)
- 2 eggplant (medium, peeled and cut into medium diced)
- 1 red onion (medium, cut into 1/4-inch dice)
- 2 cloves garlic (thinly sliced)
- 56 oz. Italian plum tomatoes (crushed by hand, juices reserved)
- 3 Tbsp. fresh basil (Chopped, about 2 large sprigs)
- 1 Tbsp. fresh thyme leaves
- freshly ground pepper
- béchamel
- 5 Tbsp. unsalted butter
- 1/4 cup all purpose flour
- 3 cups whole milk
- 2 tsp. kosher salt
- 1/2 tsp. grated nutmeg (Freshly)
- 2 Tbsp. kosher salt
- 1 lb. pasta (Lasagne)
- 1 cup parmigiano reggiano (Freshly Grated)
- ricotta salata (grated to serve)
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Directions
- Make The Eggplant-Tomato Sauce: Preheat the oven to 475°F. Lightly oil a baking sheet.
- Place the eggplant on the preheated baking sheet and roast until soft and dark golden brown (15-20 minutes). Remove and allow to cool. Reduce the oven temperature to 375°F.
- While the eggplant is roasting, heat the 3 tablespoons of olive oil in a 12-to 14-inch sauté pan until smoking. Add the onion and garlic and cook until soft and light golden brown, 5 to 6 minutes. Add the tomatoes, basil, and thyme and bring to a boil. Simmer for 15 minutes, and season with salt and pepper. Add the cooked eggplant cubes and simmer for 6 minutes. Remove from the heat and set aside.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium2750mg115% |
| Potassium1100mg31% |
| Protein19g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber9g36% |
| Sugars16g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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