Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian seasoned breadcrumbs
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Caciocavallo cheese
- 2 cups marinara sauce
- 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 oven to 375°F.
2. Sprinkle eggplant slices with salt and let sit for 30 minutes to remove excess moisture. Rinse and pat dry with paper towels.
3. Set up a breading station by placing flour, beaten eggs, and breadcrumbs in separate bowls.
4. Dredge each eggplant slice in flour, then dip in beaten eggs, and coat with breadcrumbs.
5. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
6. In a separate bowl, mix together grated Parmesan and Caciocavallo cheese.
7. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top of the sauce.
8. Sprinkle some of the cheese mixture on top of the eggplant, then add another layer of marinara sauce.
9. Repeat layers until all ingredients are used up, ending with a layer of marinara sauce on top.
10. Sprinkle chopped basil on top of the sauce.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 418
Fat: 21g
Carbohydrates: 38g
Protein: 19g
Sodium: 1214mg
Sugar: 8g
Substitutions for ingredients:
- Italian seasoned breadcrumbs can be substituted with plain breadcrumbs and Italian seasoning.
- Marinara sauce can be substituted with homemade or store-bought tomato sauce.
Variations:
- Add sliced fresh tomatoes or roasted red peppers between the layers for added flavor and texture.
- Substitute eggplant with zucchini or yellow squash for a different twist on the classic dish.
Tips and tricks:
- Use a mandoline slicer to slice eggplant evenly and quickly.
- To make the dish healthier, bake the eggplant slices instead of frying them.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store leftovers 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 on a platter with a sprinkle of fresh basil on top.
Garnishes:
Sprinkle with additional grated Parmesan cheese and chopped fresh basil.
Pairings:
Serve with a side of garlic bread and a green salad.
Suggested side dishes:
Garlic bread and a green salad.
Troubleshooting advice:
- If the eggplant is too soggy, try salting it again and letting it sit for a longer period of time.
- If the cheese is not melting, try broiling the dish for a few minutes at the end of cooking time.
Food safety advice:
Make sure to cook the eggplant thoroughly to avoid any potential foodborne illnesses.
Food history:
Eggplant Parmigiana is a classic Italian dish that originated in the southern region of Italy. It is traditionally made with layers of fried eggplant, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian