Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 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. In a shallow dish, mix together the flour, salt, and pepper.
3. In another shallow dish, mix together the breadcrumbs and Parmesan cheese.
4. Dip each eggplant slice into the flour mixture, shaking off any excess, then dip it into the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat it well.
5. Heat enough olive oil in a large skillet to cover the bottom of the pan over medium-high heat.
6. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and place on paper towels to drain any excess oil.
7. In a baking dish, spread a thin layer of marinara sauce on the bottom.
8. Arrange a layer of eggplant slices on top of the sauce, then spoon more sauce over the eggplant.
9. Sprinkle a layer of shredded mozzarella cheese on top of the sauce, then sprinkle some chopped basil over the cheese.
10. Repeat the layers until all the eggplant slices are used up, ending with a layer of sauce and cheese on top.
11. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
12. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
13. Let the dish 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:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 357
- Fat: 15g
- Carbohydrates: 41g
- Protein: 16g
- Fiber: 6g
- Sugar: 10g
- Sodium: 1050mg
Substitutions for ingredients:
- Instead of Italian-seasoned breadcrumbs, you can use plain breadcrumbs and add your own seasonings.
- Instead of marinara sauce, you can use your favorite tomato-based pasta sauce.
- Instead of mozzarella cheese, you can use any type of cheese that melts well, such as provolone or fontina.
Variations:
- Add some sliced mushrooms or chopped bell peppers to the sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on this classic dish.
- Make a vegetarian version by using meatless marinara sauce and omitting the Parmesan cheese.
Tips and tricks:
- To make the eggplant slices more tender, you can salt them and let them sit for 30 minutes before cooking. This will draw out any excess moisture and make them less bitter.
- Use a mandoline slicer to get even slices of eggplant.
- If you don't want to fry the eggplant, you can bake it in the oven at 400°F for 15-20 minutes, flipping halfway through.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the Acceglio and Eggplant Parmesan in individual ramekins for a cute and rustic presentation.
- Garnish with some fresh basil leaves or chopped parsley for a pop of color.
Pairings:
- Serve with a side salad and some 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 and evenly.
- If the eggplant is too bitter, you can soak the slices in salted water for 30 minutes before cooking to remove some of the bitterness.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
- Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
- This dish is savory, cheesy, and slightly sweet from the marinara sauce.
Serving suggestions:
- Serve the Acceglio and Eggplant Parmesan hot and fresh out of the oven for the best flavor and texture.
Related Categories
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Region: Italian
Taste: Savory, Rich, Tangy, Herby, Comforting