Ingredients with Measurements:
- 2 large aubergines, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Baking dish (9x13 inch)
- Non-stick cooking spray
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
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 grated Parmesan cheese.
5. Dip each aubergine slice into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture. Coat both sides well.
6. Place the coated aubergine slices on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
8. In the meantime, spread a thin layer of marinara sauce on the bottom of the baking dish.
9. Once the aubergine slices are done, remove them from the oven and let them cool for a few minutes.
10. Layer half of the aubergine slices on top of the marinara sauce in the baking dish.
11. Spread another layer of marinara sauce on top of the aubergine slices.
12. Sprinkle half of the shredded mozzarella cheese on top of the marinara sauce.
13. Repeat with the remaining aubergine slices, marinara sauce, and shredded mozzarella cheese.
14. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Let the Aubergine Parmigiana cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 23g
Protein: 19g
Sodium: 1020mg
Sugar: 7g
Fiber: 5g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or chopped bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of aubergines.
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty version.
Tips and tricks:
- Make sure to slice the aubergines evenly so that they cook evenly.
- To make the dish less oily, you can bake the aubergine slices on a wire rack instead of directly on the baking sheet.
- Let the Aubergine Parmigiana cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftover Aubergine Parmigiana in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Aubergine Parmigiana in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Garnish with chopped fresh basil leaves for a pop of color and flavor.
- Serve with a side salad or garlic bread.
Pairings:
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the aubergine slices are not crispy enough, bake them for a few more minutes until golden brown.
- If the dish is too watery, make sure to drain the marinara sauce before using it.
Food safety advice:
- Make sure to wash the aubergines thoroughly before slicing them.
- Store any leftover Aubergine Parmigiana in the refrigerator for up to 3 days.
Food history:
- Aubergine Parmigiana is a traditional Italian dish that originated in the region of Emilia-Romagna.
Flavor profiles:
- Savory, cheesy, and slightly tangy.
Serving suggestions:
- Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian