Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 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. Season eggplant slices with salt and pepper, and let sit for 10 minutes.
3. Dredge eggplant slices in flour, then dip in beaten eggs, and coat in breadcrumbs.
4. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
5. In a mixing bowl, combine Parmesan cheese and chopped basil.
6. In a baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle with Parmesan-basil mixture and shredded mozzarella cheese. Repeat layers until all ingredients are used up.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
8. Let cool for 5 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 35g
Protein: 22g
Sodium: 1150mg
Sugar: 11g
Fiber: 6g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
- Any type of tomato-based sauce can be used instead of marinara sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use zucchini or yellow squash instead of eggplant.
- Add cooked ground beef or sausage to the layers for a meaty version.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a non-stick skillet to prevent the eggplant from sticking.
- Use a mandoline slicer to make uniform slices of eggplant.
- Let the eggplant sit with salt for 10 minutes to remove excess moisture and bitterness.
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:
Garnish with fresh basil leaves and serve with a side salad.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, roasted vegetables
Suggested side dishes:
Garlic bread, Caesar salad, roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and burnt.
- If the eggplant slices are too thick, they may not cook through and become soggy.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Southern regions of Italy.
Flavor profiles:
Savory, cheesy, tomatoey, herbaceous
Serving suggestions:
Serve hot and bubbly straight out of the oven.
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Region: Italian