Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 eggs, beaten
- 2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
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. 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 breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
6. Place the coated eggplant slices onto a wire rack set over a baking sheet.
7. Heat the skillet over medium-high heat and add enough oil to coat the bottom of the pan.
8. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
9. Spread a thin layer of marinara sauce on the bottom of the baking dish.
10. Arrange a layer of fried eggplant slices on top of the sauce.
11. Spoon more marinara sauce over the eggplant slices, then sprinkle with shredded mozzarella cheese.
12. Repeat layers until all the eggplant slices are used up, ending with a layer of marinara sauce and shredded mozzarella cheese.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
15. Let the eggplant parmesan cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 20g
Carbohydrates per serving: 38g
Protein per serving: 22g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of Italian breadcrumbs for a crunchier texture.
- Ricotta cheese can be substituted for the mozzarella cheese for a creamier texture.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor and texture.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Top the eggplant parmesan with fresh chopped parsley or oregano for a burst of freshness.
Tips and Tricks:
- Make sure to salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture before breading and frying.
- Use a wire rack to let the fried eggplant slices cool and drain excess oil before assembling the dish.
- Use a good quality marinara sauce for the best flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the eggplant parmesan in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the eggplant parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Sauteed spinach
Troubleshooting Advice:
- If the eggplant slices are too thin, they may become too crispy or burn easily during frying.
- If the eggplant slices are too thick, they may not cook through properly and become soggy.
Food Safety Advice:
- Make sure to cook the eggplant parmesan to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with fried eggplant slices, tomato sauce, and mozzarella cheese, and is often served as a main course.
Flavor Profiles:
Savory, cheesy, tomatoey
Serving Suggestions:
Serve the eggplant parmesan hot with a side of garlic bread and a Caesar salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian