Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 2 cups marinara sauce
- 8 oz Caprino Valle goat cheese, crumbled
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
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. Place the eggplant slices on a wire rack and sprinkle with salt. Let them sit for 30 minutes to draw out the excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, dried oregano, dried basil, salt, and pepper.
5. Dip each eggplant slice in the flour, then the egg, and finally the breadcrumb mixture. Place the breaded eggplant slices on a baking sheet lined with parchment paper.
6. Bake the eggplant slices for 20-25 minutes or until golden brown and crispy.
7. In a large skillet, heat the marinara sauce over medium heat.
8. In a 9x13 inch baking dish, spread a layer of the marinara sauce on the bottom.
9. Arrange a layer of the baked eggplant slices on top of the marinara sauce.
10. Sprinkle half of the crumbled Caprino Valle goat cheese on top of the eggplant slices.
11. Add another layer of marinara sauce on top of the goat cheese.
12. Repeat the layers of eggplant slices, goat cheese, and marinara sauce.
13. Top the final layer of marinara sauce with shredded mozzarella cheese.
14. Bake the eggplant Parmesan for 25-30 minutes or until the cheese is melted and bubbly.
15. Garnish with fresh basil leaves before serving.
Time:
Preparation time: 45 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 18g
Saturated Fat: 8g
Cholesterol: 141mg
Sodium: 1045mg
Carbohydrates: 35g
Fiber: 6g
Sugar: 10g
Protein: 22g
Substitutions for ingredients:
- You can use gluten-free flour and breadcrumbs for a gluten-free version.
- You can substitute the Caprino Valle goat cheese with feta cheese or ricotta cheese.
Variations:
- Add sliced mushrooms or 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 recipe.
- Top the eggplant Parmesan with sliced black olives for a salty and briny flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly for even cooking.
- Use a wire rack to help draw out the excess moisture from the eggplant slices.
- Don't overcrowd the baking sheet when baking the eggplant slices to ensure they get crispy.
- Use a good quality marinara sauce for the best flavor.
Storage instructions:
Store any leftover eggplant Parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant Parmesan in the oven at 350°F for 15-20 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:
Serve the eggplant Parmesan with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become soggy when baked. Make sure to slice them evenly and not too thin.
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them evenly and not too thick.
- If the eggplant Parmesan is too dry, add more marinara sauce or a drizzle of olive oil on top before baking.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggplant to avoid cross-contamination.
Food history:
Eggplant Parmesan is a classic Italian dish that dates back to the 16th century. It originated in the southern region of Italy and has since become a popular dish around the world.
Flavor profiles:
Savory, cheesy, and slightly tangy from the goat cheese.
Serving suggestions:
Serve the eggplant Parmesan as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian