Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 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
- Paper towels
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Sprinkle eggplant slices with salt and let sit for 30 minutes to remove excess moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes. In the first dish, add flour. In the second dish, beat eggs. In the third dish, combine breadcrumbs, Parmesan cheese, and chopped basil.
4. Heat olive oil in a large skillet over medium-high heat.
5. Dredge eggplant slices in flour, then dip in beaten eggs, and finally coat in breadcrumb mixture.
6. Fry eggplant slices in the hot oil until golden brown on both sides. Drain on paper towels.
7. 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. Sprinkle with shredded mozzarella cheese.
8. Repeat layers until all ingredients are used up, ending with a layer of mozzarella cheese on top.
9. Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly.
10. Let cool for 5 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat: 21g
Carbohydrates: 38g
Protein: 20g
Sodium: 1020mg
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Fresh mozzarella cheese can be used instead of shredded mozzarella cheese for a creamier texture.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for added flavor and nutrition.
- Replace eggplant with zucchini or yellow squash for a different twist on the classic recipe.
Tips and tricks:
- Make sure to pat dry the eggplant slices to remove excess moisture before breading and frying.
- Use a good quality marinara sauce for the best flavor.
- To make ahead, prepare the dish up until the baking step and refrigerate until ready to bake.
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 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a large platter with fresh basil leaves for garnish.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad for a complete meal.
- Pair with garlic bread for a comforting and satisfying meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry during frying. Aim for 1/4 inch thickness for the best texture.
- If the eggplant slices are too thick, they may not cook through properly during baking. Aim for uniform thickness throughout.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with layers of fried eggplant, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, tomato-y, and slightly sweet.
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian