Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian seasoned breadcrumbs
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 burrino cheese, sliced
- 2 eggs, beaten
- 1/4 cup milk
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large frying pan
- Baking dish
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, whisk together eggs and milk. Set aside.
3. In another shallow dish, mix together flour, salt, and pepper.
4. In a third shallow dish, place breadcrumbs.
5. Dip each eggplant slice into the flour mixture, then the egg mixture, and finally the breadcrumbs. Make sure to coat each slice evenly.
6. Heat olive oil in a large frying pan over medium-high heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
7. In a baking dish, spread a thin layer of marinara sauce on the bottom.
8. Place a layer of fried eggplant slices on top of the sauce.
9. Add a layer of sliced burrino cheese on top of the eggplant.
10. Sprinkle grated Parmesan cheese and shredded mozzarella cheese on top of the burrino.
11. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.
12. Cover the dish with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
14. Let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 40g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Burrino cheese can be substituted with fresh mozzarella cheese.
- Italian seasoned breadcrumbs can be substituted with plain breadcrumbs and Italian seasoning.
Variations:
- Add sliced tomatoes or roasted red peppers between the layers.
- Use zucchini instead of eggplant.
- Add cooked ground beef or sausage to the marinara sauce for a meaty version.
Tips and tricks:
- Make sure to slice the eggplant evenly so they cook evenly.
- Use a mandoline slicer to make the slicing process easier.
- To make the dish healthier, bake the eggplant slices instead of frying them.
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 Burrino and Eggplant Parmesan on a large platter with fresh basil leaves on top.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and burnt.
- If the cheese is not melting, place the dish under the broiler for a few minutes.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
Eggplant Parmesan is a traditional Italian dish that originated in the southern region of Italy.
Flavor profiles:
The Burrino and Eggplant Parmesan has a rich and savory flavor with a crispy texture from the fried eggplant and a creamy texture from the burrino cheese.
Serving suggestions:
Serve the Burrino and Eggplant Parmesan as a main course for dinner or as a side dish for a large gathering.
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Region: Italian