Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 3 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture. Place each coated slice onto a wire rack set over a baking sheet.
6. Heat the skillet over medium-high heat. Add enough oil to cover the bottom of the skillet.
7. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Place the fried slices onto a paper towel-lined plate to drain excess oil.
8. Spread a thin layer of marinara sauce on the bottom of the baking dish. Arrange a layer of fried eggplant slices on top of the sauce. Top with more marinara sauce and shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used up.
9. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes. Sprinkle chopped fresh basil on top before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 122mg
Sodium: 1364mg
Total Carbohydrates: 41g
Dietary Fiber: 6g
Sugar: 10g
Protein: 21g
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.
- Fresh oregano or parsley can be used instead of basil.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Add a layer of cooked ground beef or sausage between the eggplant and sauce layers.
Tips and tricks:
- To make the eggplant less bitter, sprinkle salt on the slices and let them sit for 30 minutes before rinsing and drying them.
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to drain excess oil from the fried eggplant slices to prevent the dish from becoming too greasy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves or chopped parsley can be used as a garnish.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook all the way through. Make sure to slice them thinly.
- If the eggplant parmesan is too watery, try draining excess liquid from the marinara sauce before using it.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor.
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Region: Italian