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 cup Brânză de Vaci cheese, crumbled
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
- 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 to release excess moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, mix the breadcrumbs, Parmesan cheese, and chopped basil.
4. Dip each eggplant slice into the flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture.
5. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and place on paper towels to drain excess oil.
6. In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of fried eggplant slices, followed by a layer of crumbled Brânză de Vaci cheese. Repeat the layers until all ingredients are used up, ending with a layer of marinara sauce on top.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let the dish cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 424
Fat: 14g
Saturated Fat: 5g
Cholesterol: 120mg
Sodium: 1135mg
Carbohydrates: 54g
Fiber: 8g
Sugar: 12g
Protein: 20g
Substitutions for ingredients:
- Instead of Brânză de Vaci cheese, you can use ricotta cheese or feta cheese.
- Instead of Italian seasoned breadcrumbs, you can use plain breadcrumbs and add your own seasonings.
Variations:
- Add sliced mushrooms or chopped spinach to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Add sliced mozzarella cheese on top of the dish before baking for a more traditional eggplant parmesan.
Tips and tricks:
- Make sure to pat the eggplant slices dry with paper towels to remove excess moisture.
- Use a non-stick skillet to prevent the eggplant from sticking to the pan.
- If you don't want to fry the eggplant, you can bake it in the oven at 400°F for 20-25 minutes, flipping halfway through.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Brânză de Vaci and Eggplant Parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, steamed broccoli, garlic mashed potatoes
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the allotted time. Make sure to slice them thinly.
- If the eggplant is too watery, it may not fry properly. Make sure to pat it dry with paper towels before breading.
Food safety advice:
Make sure to cook the eggplant to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Eggplant parmesan is a traditional Italian dish that originated in the southern region of Campania.
Flavor profiles:
Savory, cheesy, tangy, herbaceous
Serving suggestions:
Serve the Brânză de Vaci and Eggplant Parmesan as a main course for dinner.
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Region: Romanian Italian