Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 jar (24 oz) marinara sauce
- 1 lb angel hair pasta
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Large skillet
- Large pot for boiling pasta
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Dredge eggplant slices in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.
3. Heat olive oil in a large skillet over medium heat. Add eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
4. In the same skillet, add marinara sauce and bring to a simmer.
5. Arrange half of the eggplant slices in a single layer on a baking sheet. Top with half of the marinara sauce. Repeat with remaining eggplant and sauce.
6. Bake in preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. While the eggplant is baking, cook pasta according to package instructions.
8. Serve eggplant Parmesan over cooked angel hair pasta.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 20g
Carbohydrates: 79g
Protein: 22g
Sodium: 1160mg
Sugar: 13g
Fiber: 8g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Zucchini can be substituted for eggplant.
- Any type of pasta can be used instead of angel hair pasta.
Variations:
- Add sliced mushrooms to the marinara sauce for extra flavor.
- Use mozzarella cheese instead of Parmesan cheese.
- Add a layer of cooked spinach or kale between the eggplant and marinara sauce.
Tips and tricks:
- Make sure to pat the eggplant slices dry with a paper towel before coating them in flour, eggs, and breadcrumbs.
- To make the eggplant slices extra crispy, place them on a wire rack after breading and let them sit for 10-15 minutes before frying.
- If you don't have Italian seasoned breadcrumbs, you can make your own by mixing plain breadcrumbs with Italian seasoning, garlic powder, and salt.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the eggplant Parmesan in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant Parmesan on a large platter with the cooked angel hair pasta on the side. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, sautéed spinach
Troubleshooting advice:
- If the eggplant slices are not browning evenly, adjust the heat on the skillet.
- If the eggplant Parmesan is too dry, add more marinara sauce or a drizzle of olive oil before baking.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking. Keep hot foods hot and cold foods cold to prevent foodborne illness.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy. It is traditionally made with breaded and fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, tangy, crispy
Serving suggestions:
Serve the eggplant Parmesan as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian