Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian seasoned breadcrumbs
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1/2 cup Casu Axedu cheese, crumbled
- 2 eggs, beaten
- 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. Season the eggplant slices with salt and pepper, and let them sit for 10 minutes to release excess moisture.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and coat them in breadcrumbs.
4. 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.
5. Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of eggplant slices on top of the sauce. Sprinkle with Parmesan, mozzarella, and Casu Axedu cheese. Repeat the layers until all the ingredients are used up.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Let the eggplant parmesan cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 21g
Saturated Fat: 9g
Cholesterol: 103mg
Sodium: 1281mg
Potassium: 590mg
Carbohydrates: 38g
Fiber: 6g
Sugar: 8g
Protein: 21g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Casu Axedu cheese.
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- You can use any type of tomato sauce you prefer instead of marinara sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers for extra flavor.
- Use zucchini instead of eggplant for a lighter version.
- Add cooked ground beef or sausage to the layers for a meaty version.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Pat the eggplant slices dry with paper towels after seasoning to remove excess moisture.
- Use a mandoline slicer to slice the eggplant quickly and evenly.
- You can make the eggplant parmesan ahead of time and refrigerate it until ready to bake.
Storage instructions:
Store 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 and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry during frying.
- If the eggplant slices are too thick, they may not cook through during frying.
- If the eggplant parmesan is too watery, make sure to pat the eggplant slices dry 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:
The eggplant parmesan has a crispy and savory exterior with a soft and creamy interior. The Casu Axedu cheese adds a tangy and slightly sour flavor to the dish.
Serving suggestions:
Serve the eggplant parmesan as a main dish for a family dinner or as a side dish for a potluck or party.
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Region: Italian