Ingredients with Measurements:
- 2 medium-sized 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 grated Caciotta del Fermano cheese
- 2 large eggs
- 1/4 cup milk
- 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. In a shallow dish, whisk together the eggs and milk. Set aside.
3. In another shallow dish, combine the flour, salt, and pepper.
4. In a third shallow dish, place the breadcrumbs.
5. Dip each eggplant slice in the flour mixture, then the egg mixture, and finally coat in the breadcrumbs.
6. Heat olive oil in a large skillet over medium-high heat.
7. Fry the eggplant slices in batches until golden brown on both sides. Place the cooked eggplant slices on paper towels to drain excess oil.
8. In a baking dish, spread a thin layer of marinara sauce on the bottom.
9. Arrange a layer of eggplant slices on top of the sauce.
10. Sprinkle grated Parmesan cheese and Caciotta del Fermano cheese on top of the eggplant slices.
11. Repeat the layers until all the eggplant slices are used up.
12. Pour the remaining marinara sauce on top of the last layer of eggplant slices.
13. Sprinkle more grated Parmesan cheese and Caciotta del Fermano cheese on top.
14. Cover the baking dish with aluminum foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 38g
Protein per serving: 16g
Substitutions for ingredients:
- You can use any type of cheese that melts well in place of Caciotta del Fermano cheese.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- You can add sliced mushrooms or zucchini to the layers for extra flavor and nutrition.
- You can use homemade marinara sauce instead of store-bought for a fresher taste.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a non-stick skillet to prevent the eggplant slices from sticking to the pan.
- You can make this recipe ahead of time and store it in the refrigerator until ready to bake.
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 large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
Garlic bread, green salad
Troubleshooting advice:
If the eggplant slices are not cooking evenly, adjust the heat on the skillet and make sure to flip them over frequently.
Food safety advice:
Make sure to wash the eggplants thoroughly before slicing them.
Food history:
Eggplant Parmigiana is a traditional Italian dish that originated in the southern region of Italy.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve hot and enjoy as a main course.
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Region: Italian