Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Sprinkle salt on both sides of eggplant slices and let sit for 30 minutes to remove excess moisture.
3. Rinse eggplant slices and pat dry with paper towels.
4. Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.
5. Dip each eggplant slice in flour, then egg, and finally breadcrumbs, making sure to coat both sides.
6. Place coated eggplant slices on a wire rack set on top of a baking sheet.
7. Bake eggplant slices for 20-25 minutes, flipping halfway through, until golden brown.
8. In a large skillet, heat olive oil over medium heat.
9. Add marinara sauce to the skillet and bring to a simmer.
10. Place a layer of eggplant slices in the bottom of a 9x13 inch baking dish.
11. Spread a layer of marinara sauce on top of the eggplant slices.
12. Add a layer of sliced mozzarella cheese on top of the marinara sauce.
13. Repeat layers until all ingredients are used, ending with a layer of mozzarella cheese on top.
14. Sprinkle grated Parmesan cheese on top of the mozzarella cheese.
15. Cover the baking dish with foil and bake for 25-30 minutes.
16. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
17. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Total Fat: 28g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 1250mg
Total Carbohydrates: 33g
Dietary Fiber: 6g
Sugar: 12g
Protein: 26g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free option.
- Zucchini or yellow squash can be substituted for eggplant.
Variations:
- Add sliced mushrooms to the marinara sauce for an extra boost of flavor.
- Use a combination of different cheeses such as provolone or fontina.
- Add a layer of cooked ground beef or sausage for a meaty version.
Tips and tricks:
- Salting the eggplant slices before baking helps remove excess moisture and prevents them from becoming soggy.
- Use fresh mozzarella cheese for the best flavor and texture.
- Make sure to evenly coat each eggplant slice with flour, egg, and breadcrumbs for a crispy coating.
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 on a large platter with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
Serve with a side salad and crusty bread for a complete 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. Try slicing them slightly thicker.
- If the eggplant slices are too thick, they may not cook through properly. Try slicing them slightly thinner.
Food safety advice:
- Make sure to wash hands and surfaces thoroughly before and after handling raw eggplant.
- Cook eggplant to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Eggplant Parmigiana is a classic Italian dish that originated in the region of Campania, which includes the city of Sorrento. It is traditionally made with layers of fried eggplant, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, tangy, cheesy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for dinner or lunch.
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Region: Italian