Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 jar (24 oz) marinara sauce
- 1/2 lb Caciotta del Montefeltro cheese, grated
- 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. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumbs mixed with Parmesan cheese, salt, and black pepper.
3. Place the breaded eggplant slices on a wire rack set over a baking sheet and bake for 20 minutes or until golden brown.
4. In a large skillet, heat the olive oil over medium heat. Add the marinara sauce and bring to a simmer.
5. In a 9x13 inch baking dish, spread a layer of the marinara sauce on the bottom. Add a layer of the baked eggplant slices, followed by a layer of grated Caciotta del Montefeltro cheese. Repeat the layers until all the ingredients are used up, ending with a layer of cheese.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped fresh basil leaves, if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 470
- Total fat: 28g
- Saturated fat: 12g
- Cholesterol: 115mg
- Sodium: 1210mg
- Total carbohydrates: 37g
- Dietary fiber: 7g
- Sugars: 12g
- Protein: 19g
Substitutions for ingredients:
- Instead of Caciotta del Montefeltro cheese, you can use any other mild, semi-soft cheese such as Fontina or Provolone.
- Instead of Italian seasoned breadcrumbs, you can use plain breadcrumbs and add your own Italian seasoning.
Variations:
- Add sliced mushrooms or chopped spinach to the marinara sauce for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Add a layer of cooked ground beef or Italian sausage for a meaty version of the dish.
Tips and tricks:
- To make the eggplant slices extra crispy, place them on a wire rack after breading and let them sit for 10-15 minutes before baking.
- If you don't have a wire rack, you can place the breaded eggplant slices directly on a baking sheet lined with parchment paper.
- To make the dish ahead of time, assemble it up to step 5 and refrigerate until ready to bake. Add an additional 10-15 minutes to the baking time if baking from cold.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the eggplant Parmesan hot and bubbly straight out of the oven.
- Garnish with chopped fresh basil leaves for a pop of color and flavor.
Garnishes:
- Chopped fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become soggy during baking. Aim for slices that are at least 1/4 inch thick.
- If the cheese doesn't melt evenly, try grating it more finely or using a different type of cheese that melts more easily.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing and using.
- Use a food thermometer to ensure that the internal temperature of the dish reaches 165°F to prevent foodborne illness.
Food history:
- Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with layers of breaded and fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
- Savory, cheesy, tomatoey
Serving suggestions:
- Serve hot and bubbly straight out of the oven for maximum flavor and texture.
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Region: Italian