Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 cups Italian seasoned breadcrumbs
- 3 eggs, beaten
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- 1 lb fresh mozzarella cheese, sliced
Special equipment needed:
- Large baking dish (9x13 inches)
- Non-stick skillet
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, place the breadcrumbs.
3. Dip each eggplant slice in the flour, then the egg, and then the breadcrumbs. Place the coated eggplant slices on a baking sheet.
4. In a non-stick skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the crushed tomatoes, salt, black pepper, and oregano to the skillet. Bring to a simmer and cook for 10 minutes.
6. In the baking dish, spread a thin layer of the tomato sauce on the bottom. Place a layer of the breaded eggplant slices on top of the sauce. Sprinkle with Parmesan cheese and top with a layer of mozzarella cheese.
7. Repeat the layers until all the eggplant slices are used, ending with a layer of tomato sauce and mozzarella cheese on top.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
10. Let the eggplant parmigiana cool for 10 minutes before serving. Garnish with fresh basil leaves.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 10g
Cholesterol: 116mg
Sodium: 1020mg
Carbohydrates: 34g
Fiber: 6g
Sugar: 10g
Protein: 24g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or yellow squash.
- Instead of Italian seasoned breadcrumbs, you can use plain breadcrumbs and add Italian seasoning to them.
- Instead of fresh mozzarella cheese, you can use shredded mozzarella cheese.
Variations:
- Add sliced mushrooms to the tomato sauce for extra flavor.
- Use a mixture of Parmesan and Romano cheese for a different taste.
- Add a layer of cooked ground beef or sausage between the layers of eggplant for a meaty version.
Tips and tricks:
- To make the eggplant less bitter, sprinkle salt on the slices and let them sit for 30 minutes before breading and cooking.
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to cover the baking dish with foil to prevent the cheese from burning.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmigiana on a platter with a sprinkle of fresh basil leaves on top.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant is too watery, pat it dry with paper towels before breading and cooking.
- If the cheese is not melted and bubbly, broil the dish for a few minutes at the end of cooking time.
Food safety advice:
- Make sure to cook the eggplant until it is tender and fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Eggplant parmigiana is a traditional Italian dish that originated in the region of Campania. It is made with layers of breaded and fried eggplant, tomato sauce, and cheese.
Flavor profiles:
Savory, tangy, cheesy
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a party or potluck.
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Region: Italian