Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups Italian seasoned breadcrumbs
- 1 cup all-purpose flour
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
3. Dip each eggplant slice in the flour, then the eggs, and finally the breadcrumbs. Make sure each slice is coated evenly.
4. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown, about 2-3 minutes per side. Drain on paper towels.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top of the sauce.
6. Sprinkle a layer of grated Parmesan cheese and shredded mozzarella cheese on top of the eggplant slices.
7. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.
8. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden brown.
10. Let the eggplant parmesan cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 400
- Fat: 20g
- Carbohydrates: 35g
- Protein: 20g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or chopped spinach to the layers for added flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a mandoline slicer to make the slicing process easier and quicker.
- If you prefer a crispier eggplant, bake the slices in the oven for 10-15 minutes before frying.
Storage instructions:
- Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eggplant parmesan in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a platter with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
- Savory
- Cheesy
- Tomatoey
Serving suggestions:
- Serve the eggplant parmesan hot and bubbly straight out of the oven.
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