Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1 cup of all-purpose flour
- 2 eggs, beaten
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of grated Branza cheese
- 2 cups of marinara sauce
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Baking sheet
- Frying pan
- Mixing bowls
- Grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the sliced eggplants on a baking sheet and sprinkle with salt. Let them sit for 30 minutes to draw out the excess moisture.
3. Rinse the eggplants and pat them dry with paper towels.
4. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
5. Dip each eggplant slice in flour, then in the egg mixture, and finally in the breadcrumb mixture.
6. Heat olive oil in a frying pan over medium-high heat. Fry the eggplant slices until golden brown on both sides.
7. In a separate bowl, mix the grated Branza cheese with the marinara sauce.
8. Spread a thin layer of the marinara and Branza cheese mixture on the bottom of a baking dish.
9. Arrange the fried eggplant slices in a single layer on top of the sauce.
10. Repeat the layers of sauce and eggplant until all ingredients are used up, ending with a layer of sauce on top.
11. Sprinkle the remaining grated Parmesan cheese on top of the sauce.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
14. Let the Branza and Eggplant Parmesan cool for a few minutes before serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 358
- Fat: 16g
- Carbohydrates: 38g
- Protein: 16g
- Sodium: 1095mg
- Sugar: 9g
Substitutions for ingredients:
- You can substitute the Branza cheese with feta cheese or ricotta cheese.
- You can use gluten-free breadcrumbs and flour for a gluten-free version.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a non-stick frying pan to prevent the eggplant slices from sticking.
- You can make the dish ahead of time and refrigerate until ready to bake.
Storage instructions:
- Store leftover Branza and Eggplant Parmesan 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 until heated through.
Presentation ideas:
- Serve the Branza and Eggplant Parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through. Make sure to slice them thinly.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to prevent foodborne illness.
Food history:
- Parmesan cheese originated in Italy and is named after the region of Parma.
Flavor profiles:
- The Branza and Eggplant Parmesan has a savory and cheesy flavor with a crispy texture.
Serving suggestions:
- Serve the Branza and Eggplant Parmesan as a main dish for dinner.
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Region: Italian