Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 pound fresh mozzarella cheese, sliced
Special equipment needed:
- Baking sheet
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the panko breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then the egg mixture, and finally the breadcrumb mixture. Place the coated slices on a baking sheet.
6. Bake the eggplant slices for 15-20 minutes, or until golden brown and crispy.
7. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
8. Add the crushed tomatoes and red pepper flakes to the skillet. Simmer for 10 minutes, or until the sauce has thickened.
9. In a 9x13 inch baking dish, spread a layer of the tomato sauce on the bottom.
10. Arrange a layer of the baked eggplant slices on top of the sauce.
11. Sprinkle some of the chopped basil and parsley over the eggplant slices.
12. Add a layer of sliced mozzarella cheese on top of the herbs.
13. Repeat the layers of sauce, eggplant, herbs, and mozzarella until all ingredients are used up.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Let the eggplant parmigiana cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 385
Fat: 22g
Saturated Fat: 10g
Cholesterol: 102mg
Sodium: 1025mg
Carbohydrates: 25g
Fiber: 6g
Sugar: 11g
Protein: 23g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or yellow squash.
- Instead of all-purpose flour, you can use almond flour or gluten-free flour.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or gluten-free breadcrumbs.
- Instead of fresh mozzarella cheese, you can use shredded mozzarella cheese or provolone cheese.
Variations:
- Add sliced mushrooms to the tomato sauce for extra flavor.
- Use a mixture of different herbs, such as oregano and thyme, instead of just basil and parsley.
- Add a layer of cooked Italian sausage or ground beef between the layers of eggplant and cheese.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant parmigiana in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmigiana on a large platter and garnish with fresh herbs.
Garnishes:
Fresh basil leaves, chopped fresh parsley, grated Parmesan cheese
Pairings:
- Serve with a side salad dressed with balsamic vinaigrette.
- Serve with garlic bread or crusty Italian bread.
Suggested side dishes:
- Roasted vegetables, such as broccoli or Brussels sprouts.
- Grilled or sautéed mushrooms.
- Creamy polenta.
Troubleshooting advice:
- If the eggplant slices are not crispy enough, bake them for a few more minutes.
- If the tomato sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Eggplant parmigiana is a traditional Italian dish that originated in the southern region of Italy, particularly in the regions of Campania and Sicily. It is typically made with layers of fried eggplant, tomato sauce, and cheese, and is often served as a main course.
Flavor profiles:
Savory, tangy, cheesy, slightly spicy
Serving suggestions:
Serve the eggplant parmigiana hot, straight out of the oven, with a side salad and some crusty bread for a delicious and satisfying meal.
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Region: Italian