Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup Caprino della Limina cheese, crumbled
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 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. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
4. Dip each eggplant slice in the flour, then the egg, and finally the breadcrumb mixture.
5. Heat enough olive oil in a large skillet to cover the bottom over medium-high heat.
6. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
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 crumbled Caprino della Limina cheese over the eggplant.
10. Repeat layers until all the eggplant and cheese are used up.
11. Top with shredded mozzarella cheese.
12. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 35g
Protein: 17g
Sodium: 800mg
Substitutions for ingredients:
- Any type of goat cheese can be substituted for Caprino della Limina cheese.
- Panko breadcrumbs can be used instead of Italian seasoned breadcrumbs.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce for added flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- Make sure to season the eggplant slices with salt and pepper before breading to enhance the flavor.
- Use a mandoline slicer to ensure even slices of eggplant.
- Let the eggplant slices drain on paper towels after frying to remove excess oil.
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 on a platter with fresh herbs and a sprinkle of Parmesan cheese.
Garnishes:
Fresh basil leaves or chopped parsley.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the eggplant slices are not browning evenly, adjust the heat of the oil accordingly.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the region of Campania.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a larger Italian feast.
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Region: Italian