Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/2 pound Casu Becciu cheese, sliced
- Salt and pepper
- Olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Season the eggplant slices with salt and pepper.
4. Place the flour, beaten eggs, and breadcrumbs in separate bowls.
5. Dredge each eggplant slice in the flour, then dip in the beaten eggs, and finally coat in the breadcrumbs.
6. Place the breaded eggplant slices on the prepared baking sheet.
7. Drizzle olive oil over the eggplant slices.
8. Bake in the preheated oven for 20-25 minutes or until golden brown.
9. In a skillet, heat the marinara sauce over medium heat.
10. In a 9x13 inch baking dish, spread a layer of the marinara sauce.
11. Arrange a layer of the baked eggplant slices on top of the marinara sauce.
12. Add a layer of sliced Casu Becciu cheese on top of the eggplant slices.
13. Repeat the layers until all the ingredients are used up, ending with a layer of marinara sauce on top.
14. Sprinkle grated Parmesan cheese on top of the marinara sauce.
15. Cover the baking dish with foil.
16. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
17. Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown.
18. Let the eggplant parmesan cool for 5-10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 45g
- Protein: 20g
- Sodium: 1100mg
- Fiber: 8g
Substitutions for ingredients:
- Instead of Casu Becciu cheese, you can use mozzarella cheese or any other type of cheese that melts well.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- Add sliced mushrooms or spinach to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Add cooked ground beef or sausage to the marinara sauce for a meaty version of this recipe.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle salt on them and let them sit for 30 minutes before rinsing and patting dry.
- Use a mandoline slicer to slice the eggplant evenly.
- Use a non-stick skillet to prevent the eggplant slices from sticking.
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 (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a 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
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the oven. Make sure to slice them thinly.
- If the eggplant slices are too soggy, they may not crisp up in the oven. Make sure to pat them dry after rinsing off the salt.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw eggplant.
Food history:
- Eggplant parmesan is a traditional Italian dish that originated in the southern regions of Italy.
Flavor profiles:
- The eggplant parmesan is savory, cheesy, and slightly sweet from the marinara sauce.
Serving suggestions:
- Serve the eggplant parmesan hot out of the oven with a side salad and garlic bread.
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Region: Italian