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 vegetable oil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
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. Dredge each slice in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Arrange a layer of fried eggplant slices on top of the sauce.
8. Spoon more marinara sauce over the eggplant slices, then sprinkle with shredded mozzarella cheese.
9. Repeat the layers until all the eggplant slices are used up, ending with a layer of marinara sauce and mozzarella cheese on top.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Olive oil can be used instead of vegetable oil.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the Parmesan cheese and using a vegetarian-friendly marinara sauce.
Tips and tricks:
- To make the eggplant slices more crispy, let them sit on a wire rack for a few minutes after dredging them in flour.
- Make sure to season the eggplant slices well with salt and pepper to enhance their flavor.
- If the eggplant slices are too thick, they may not cook through properly. Aim for slices that are about 1/4 inch thick.
Storage instructions:
Leftovers can be stored 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 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 mashed potatoes
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry out. Aim for slices that are about 1/4 inch thick.
- If the eggplant parmesan is too watery, try draining the marinara sauce before using it in the recipe.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Carmasciano-Style Eggplant Parmesan is a traditional Italian dish that originated in the town of Carmasciano in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and slightly sweet.
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