Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 28 oz can of crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 lb fresh mozzarella cheese, sliced
- Fresh basil leaves for garnish
Special Equipment Needed:
- Baking sheet
- Large skillet
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Spread the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 30 minutes to release excess moisture.
3. In a shallow dish, combine the flour, breadcrumbs, and Parmesan cheese.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
6. In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
7. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
8. Spread a layer of the tomato sauce in the bottom of the baking dish. Arrange a layer of the fried eggplant slices on top of the sauce, followed by a layer of sliced mozzarella cheese. Repeat the layers until all the ingredients are used up, ending with a layer of mozzarella cheese on top.
9. Bake for 30-35 minutes, or until the cheese is melted and bubbly.
10. Let the eggplant parmigiana cool for 5-10 minutes before serving. Garnish with fresh basil leaves.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat: 26g
Carbohydrates: 28g
Protein: 21g
Sodium: 840mg
Sugar: 10g
Fiber: 7g
Substitutions for ingredients:
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
- If you don't have fresh mozzarella cheese, you can use shredded mozzarella cheese instead.
Variations:
- You can add sliced mushrooms or bell peppers to the tomato sauce for extra flavor.
- Instead of frying the eggplant slices, you can grill them for a healthier option.
- You can use zucchini or yellow squash instead of eggplant for a different twist on this classic dish.
Tips and Tricks:
- Make sure to salt the eggplant slices before frying them to remove excess moisture and prevent them from becoming soggy.
- Use a mandoline slicer to get even slices of eggplant.
- You can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage Instructions:
- Store leftover eggplant parmigiana in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the eggplant parmigiana in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the eggplant parmigiana on a large platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested Side Dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the eggplant slices are too thin, they may become too crispy and dry out during frying. Make sure to slice them evenly and not too thin.
- If the tomato sauce is too thick, you can add a splash of water or chicken broth to thin it out.
Food Safety Advice:
- Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Eggplant parmigiana is a classic Italian dish that originated in the southern region of Italy.
Flavor Profiles:
- Savory, tangy, and cheesy
Serving Suggestions:
- Serve hot and enjoy as a main dish.
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Region: Italian