Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1 pound balo pasta
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish
Special equipment needed:
- Baking sheet
- Large pot for boiling pasta
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant slices on a baking sheet and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture.
3. In a shallow dish, mix together the flour, oregano, basil, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the panko breadcrumbs and parmesan cheese.
6. Dip each eggplant slice into the flour mixture, then the egg mixture, and finally the breadcrumb mixture. Place the coated slices on a separate baking sheet.
7. Heat the olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer the cooked slices to a paper towel-lined plate to drain excess oil.
8. Cook the balo pasta according to package instructions. Drain and set aside.
9. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
10. Layer half of the cooked eggplant slices on top of the sauce.
11. Spoon half of the remaining marinara sauce over the eggplant slices.
12. Sprinkle half of the shredded mozzarella cheese over the sauce.
13. Add a layer of cooked balo pasta on top of the cheese.
14. Repeat the layers with the remaining eggplant slices, marinara sauce, and shredded mozzarella cheese.
15. Cover the baking dish with foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
17. Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 485
Fat: 22g
Carbohydrates: 49g
Protein: 22g
Sodium: 830mg
Substitutions for ingredients:
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Substitute the balo pasta with your favorite pasta shape.
- Use a different type of cheese, such as provolone or fontina, instead of mozzarella.
Variations:
- Add sliced mushrooms or chopped spinach to the marinara sauce for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the eggplant and using extra pasta and cheese.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a mandoline slicer to make the eggplant slices uniform in thickness.
- To make this recipe ahead of time, assemble the dish and refrigerate until ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Balo and Eggplant Parmesan in individual bowls or plates. Garnish with fresh basil leaves for a pop of color.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry out in the oven. Make sure to slice them evenly and not too thin.
- If the eggplant slices are too thick, they may not cook through in the skillet. Make sure to slice them evenly and not too thick.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing.
- Cook the eggplant and pasta to the recommended temperatures to ensure they are safe to eat.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with breaded and fried eggplant slices, layered with tomato sauce and cheese, and baked in the oven.
Flavor profiles:
This dish is savory, cheesy, and slightly tangy from the marinara sauce. The eggplant adds a meaty texture and earthy flavor.
Serving suggestions:
Serve the Balo and Eggplant Parmesan as a main course for dinner or lunch. It is a hearty and satisfying dish that is perfect for a cozy night in.
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Region: Italian