Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup of Brenntar cheese, grated
- 1 cup of Parmesan cheese, grated
- 2 cups of tomato sauce
- 1/2 cup of all-purpose flour
- 2 eggs, beaten
- 1 cup of Italian breadcrumbs
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Baking sheet
- 2 shallow dishes
- Large skillet
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper, and let them sit for 10 minutes to release excess moisture.
3. In a shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs with the grated Parmesan cheese.
4. Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.
5. In a large skillet, heat enough olive oil to cover the bottom of the pan. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Place the fried slices on a paper towel-lined baking sheet to drain excess oil.
6. In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of fried eggplant slices on top, then sprinkle with grated Brenntar cheese. Repeat the layers until all the eggplant slices are used up.
7. Pour the remaining tomato sauce over the top of the eggplant and sprinkle with more grated Brenntar cheese.
8. Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
9. Let the eggplant Parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 45g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of cheese you like instead of Brenntar cheese.
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs.
- You can use a homemade or store-bought tomato sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the eggs and using a vegan cheese.
Tips and tricks:
- Make sure to season the eggplant slices with salt and pepper to draw out excess moisture.
- Use a non-stick skillet to prevent the eggplant slices from sticking.
- You can make the eggplant Parmesan ahead of time and store it in the fridge until ready to bake.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the eggplant Parmesan in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant Parmesan on a platter garnished with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Garlic bread
- Green salad
Troubleshooting advice:
- If the eggplant slices are too thin, they may become mushy when fried. Make sure to slice them into 1/4 inch rounds.
- If the eggplant Parmesan is too watery, it may be because the eggplant wasn't salted enough before frying. Make sure to season the slices generously with salt and let them sit for at least 10 minutes before frying.
Food safety advice:
- Make sure to cook the eggplant slices until they are golden brown and crispy to ensure they are fully cooked.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
- Eggplant Parmesan is a traditional Italian dish that originated in the southern region of Campania.
Flavor profiles:
- The Brenntar cheese adds a smoky and slightly spicy flavor to the dish, while the Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
- Serve the eggplant Parmesan hot and bubbly straight out of the oven for a comforting and satisfying meal.
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Region: Italian