Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups of all-purpose flour
- 4 eggs, beaten
- 2 cups of Italian breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh oregano
- 4 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Slice the eggplants into 1/4 inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out any excess moisture.
3. In three separate bowls, place the flour, beaten eggs, and Italian breadcrumbs.
4. Mix the grated Parmesan cheese, chopped basil, parsley, and oregano in a small bowl.
5. Rinse the eggplant slices and pat dry with paper towels.
6. Dredge each eggplant slice in the flour, then dip in the beaten eggs, and coat with the breadcrumbs.
7. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Place the fried eggplant slices on a paper towel-lined plate to remove any excess oil.
8. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of fried eggplant slices on top of the sauce, then sprinkle with the Parmesan and herb mixture. Repeat the layers until all the eggplant slices are used up.
9. Pour the remaining marinara sauce over the top of the eggplant slices, then sprinkle with shredded mozzarella cheese.
10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
11. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 9g
Cholesterol: 125mg
Sodium: 1200mg
Carbohydrates: 47g
Fiber: 7g
Sugar: 12g
Protein: 20g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs for a gluten-free option.
- Any type of tomato-based sauce can be used instead of marinara sauce.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers between the layers for added flavor and texture.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Make a meat version by adding cooked ground beef or Italian sausage to the marinara sauce.
Tips and tricks:
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to pat the eggplant slices dry after rinsing to prevent excess moisture.
- Fry the eggplant slices in batches to prevent overcrowding in the skillet.
- Let the eggplant parmesan cool for a few minutes before serving to allow the layers to set.
Storage instructions:
Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the eggplant parmesan in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may fall apart during frying. Make sure to slice them evenly and not too thin.
- If the eggplant parmesan is too watery, it may be due to excess moisture in the eggplant. Make sure to pat dry thoroughly before frying.
Food safety advice:
Make sure to cook the eggplant parmesan to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
Savory, cheesy, and herbaceous.
Serving suggestions:
Serve hot with a side salad and garlic bread for a complete meal.
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Region: Italian