Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups Italian breadcrumbs
- 1/2 cup grated Canestrato di Calabria cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
- Olive oil, for frying
Special Equipment Needed:
- Large skillet
- Baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper.
3. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
4. Dip each eggplant slice in the flour, then the eggs, and finally the breadcrumbs.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Fry the eggplant slices until golden brown on both sides, then transfer to a paper towel-lined plate to drain.
7. In a baking dish, spread a layer of marinara sauce on the bottom.
8. Arrange a layer of fried eggplant slices on top of the sauce.
9. Sprinkle a layer of Canestrato di Calabria cheese on top of the eggplant.
10. Repeat the layers until all the eggplant slices are used up, finishing with a layer of marinara sauce on top.
11. Sprinkle the shredded mozzarella cheese on top of the marinara sauce.
12. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
13. Garnish with chopped fresh basil before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 385
Fat: 17g
Carbohydrates: 42g
Protein: 16g
Sodium: 1075mg
Substitutions for ingredients:
- Canestrato di Calabria cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Marinara sauce can be substituted with homemade tomato sauce or canned tomato sauce.
Variations:
- Add sliced mushrooms or chopped bell peppers to the marinara sauce for extra flavor.
- Substitute the eggplant with zucchini or yellow squash for a different twist on the classic dish.
Tips and Tricks:
- Make sure to drain the fried eggplant slices on a paper towel-lined plate to remove excess oil.
- Use a mandoline slicer to slice the eggplant evenly.
- To make the dish vegetarian, omit the Canestrato di Calabria cheese and use a vegetarian-friendly marinara sauce.
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:
Serve the Canestrato di Calabria Eggplant Parmigiana on a large platter with a garnish of fresh basil.
Garnishes:
Fresh basil
Pairings:
Serve with a side of garlic bread and a green salad.
Suggested Side Dishes:
Garlic bread and a green salad.
Troubleshooting Advice:
If the eggplant slices are too thick, they may not cook through in the frying process. Make sure to slice them thinly for even cooking.
Food Safety Advice:
Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food History:
Eggplant Parmigiana is a classic Italian dish that originated in the region of Campania in Southern Italy.
Flavor Profiles:
Savory, cheesy, and slightly sweet.
Serving Suggestions:
Serve as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian