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
- 2 cups marinara sauce
- 1/2 pound Bitto d'Alpe cheese, shredded
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking sheet
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt over the eggplant slices and let them sit for 30 minutes. Rinse and pat dry with paper towels.
3. Set up a breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second dish, and breadcrumbs mixed with Parmesan cheese in the third dish.
4. Coat each eggplant slice in flour, then dip in the beaten eggs, and finally coat in the breadcrumb mixture.
5. Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
6. Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the fried eggplant slices in a single layer on top of the sauce.
7. Sprinkle shredded Bitto d'Alpe cheese over the eggplant slices. Repeat with another layer of sauce, eggplant, and cheese until all ingredients are used up.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 45g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Bitto d'Alpe cheese can be substituted with any other semi-hard cheese like Asiago or Fontina.
- Italian seasoned breadcrumbs can be substituted with plain breadcrumbs mixed with Italian seasoning.
Variations:
- Add sliced fresh tomatoes or roasted red peppers between the layers for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist.
Tips and tricks:
- Make sure to rinse the salt off the eggplant slices to remove any bitterness.
- Use a mandoline slicer to get even slices of eggplant.
- Use a non-stick skillet to prevent the eggplant slices from sticking.
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 the Bitto d'Alpe and Eggplant Parmesan hot and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thin, they may become soggy when fried. Aim for 1/4 inch thickness.
- If the cheese is not melting, try broiling the dish for a few minutes until bubbly.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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Region: Italian