Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups of Italian-style breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 2 cups of marinara sauce
- 1/2 pound of Caciocavallo Podolico Picentino cheese, thinly sliced
- 2 eggs, beaten
- 1/2 cup of all-purpose flour
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Baking sheet
- Large skillet
- Mixing bowls
- Paper towels
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Italian-style breadcrumbs and grated Parmesan cheese.
3. In another mixing bowl, beat the eggs.
4. In a third mixing bowl, place the all-purpose flour.
5. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture.
6. Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
7. In an oven-safe baking dish, spread a layer of marinara sauce on the bottom.
8. Arrange a layer of fried eggplant slices on top of the marinara sauce.
9. Cover the eggplant with a layer of thinly sliced Caciocavallo Podolico Picentino cheese.
10. Repeat the layers of marinara sauce, eggplant slices, and Caciocavallo Podolico Picentino cheese until all ingredients are used up.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 437
- Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 116mg
- Sodium: 1005mg
- Carbohydrates: 38g
- Fiber: 6g
- Sugar: 10g
- Protein: 23g
Substitutions for ingredients:
- Italian-style breadcrumbs can be substituted with panko breadcrumbs.
- Caciocavallo Podolico Picentino cheese can be substituted with provolone cheese.
Variations:
- Add sliced mushrooms or spinach to the layers for added flavor and nutrition.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before frying.
- Use a mandoline slicer to ensure even slices of eggplant.
Storage instructions:
- Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a platter with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Garnishes:
- Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Pairings:
- Serve with a side of garlic bread and a green salad.
Suggested side dishes:
- Garlic bread
- Green salad
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry during frying. Try slicing them a little thicker next time.
Food safety advice:
- Make sure the eggplant is fully cooked before serving.
Food history:
- Eggplant parmesan is a traditional Italian dish that originated in the southern region of Campania.
Flavor profiles:
- The eggplant parmesan is savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
- Serve the eggplant parmesan as a main dish for dinner or as a side dish for a larger Italian feast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian