Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 cup tomato sauce
- 1/2 cup grated Caciocavallo di Godrano cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the sliced eggplants on a wire rack and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.
3. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, combine the panko breadcrumbs and grated Parmesan cheese.
4. Dip each eggplant slice into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to adhere.
5. Heat the olive oil in a large skillet over medium-high heat. Add the breaded eggplant slices and cook until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices on top of the sauce, overlapping slightly. Repeat with another layer of sauce and eggplant until all the eggplant slices are used up.
7. Pour the remaining tomato sauce over the top of the eggplant. Sprinkle the grated Caciocavallo di Godrano cheese over the top.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for 5 minutes before slicing. Garnish with chopped fresh basil leaves, if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 320
- Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 83mg
- Sodium: 765mg
- Carbohydrates: 29g
- Fiber: 6g
- Sugar: 8g
- Protein: 16g
Substitutions for ingredients:
- Instead of Caciocavallo di Godrano cheese, you can use mozzarella cheese or provolone cheese.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or Italian-seasoned breadcrumbs.
Variations:
- Add a layer of sautéed mushrooms or roasted red peppers between the layers of eggplant for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on this classic dish.
Tips and tricks:
- Make sure to slice the eggplant into even 1/4 inch rounds so that they cook evenly.
- Salting the eggplant before breading helps to remove excess moisture and prevent the eggplant from becoming soggy.
- Use a wire rack to let the breaded eggplant slices rest before cooking to help them dry out and become crispy.
- If you don't have a wire rack, you can place the breaded eggplant slices on a paper towel-lined baking sheet to absorb excess moisture.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftover eggplant Parmigiana in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant Parmigiana on a large platter with a sprinkle of chopped fresh basil leaves and a drizzle of olive oil.
Garnishes:
- Chopped fresh basil leaves
Pairings:
- Serve with a side salad and crusty bread for a complete meal.
Suggested side dishes:
- Mixed greens salad with a balsamic vinaigrette
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry out in the oven. Make sure to slice them evenly and not too thin.
- If the eggplant slices are too thick, they may not cook all the way through in the oven. Make sure to slice them evenly and not too thick.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with raw eggplant to prevent cross-contamination.
- Make sure to cook the eggplant to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Eggplant Parmigiana is a classic Italian dish that originated in the southern region of Italy. It is traditionally made with breaded and fried eggplant slices, tomato sauce, and cheese.
Flavor profiles:
- The eggplant Parmigiana has a crispy and crunchy texture from the breaded eggplant slices and a savory and slightly sweet flavor from the tomato sauce and cheese.
Serving suggestions:
- Serve the eggplant Parmigiana as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian