Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/2 cup chopped fresh basil
- 1 jar (24 oz) marinara sauce
- 1 lb. fresh mozzarella cheese, sliced
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Wire rack
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper, then coat them in flour, shaking off any excess.
3. Dip the eggplant slices in the beaten eggs, then coat them in breadcrumbs mixed with Parmesan cheese.
4. Place the coated eggplant slices on a wire rack set on a baking sheet and drizzle with olive oil.
5. Bake the eggplant slices for 20-25 minutes, or until golden brown and crispy.
6. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
7. Arrange a layer of eggplant slices on top of the sauce, then sprinkle with chopped basil.
8. Add another layer of marinara sauce, followed by a layer of mozzarella cheese.
9. Repeat the layers until all the eggplant slices are used up, ending with a layer of marinara sauce and mozzarella cheese on top.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Let the baked eggplant parmigiana cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 1200mg
Carbohydrates: 33g
Fiber: 6g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Panko breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Fresh basil can be substituted with dried basil.
- Fresh mozzarella cheese can be substituted with shredded mozzarella cheese.
Variations:
- Add sliced mushrooms or roasted red peppers to the layers.
- Use zucchini or yellow squash instead of eggplant.
- Make a meat version by adding cooked ground beef or Italian sausage to the marinara sauce.
Tips and tricks:
- Salting the eggplant slices before coating them helps to remove excess moisture and improves the texture.
- Use a wire rack to bake the eggplant slices to ensure they get crispy all around.
- Use a good quality marinara sauce for the best flavor.
- Let the baked eggplant parmigiana cool for a few minutes before slicing to allow the layers to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the baked eggplant parmigiana on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic mashed potatoes
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the eggplant slices are too soggy, try salting them for a longer period of time or using a lower moisture variety of eggplant.
- If the cheese is not melting, try broiling the dish for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the eggplant slices until they are golden brown and crispy to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Eggplant parmigiana is a classic Italian dish that originated in the southern region of Italy. It is traditionally made with layers of fried eggplant, tomato sauce, and mozzarella cheese, and is often served as a main course.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve the baked eggplant parmigiana with a side salad and garlic bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian