Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 pound Chabri Stagionato cheese, grated
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt over the eggplant slices and let them sit for 30 minutes to remove excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
5. Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and coat it in the breadcrumb mixture.
6. Place the breaded eggplant slices on a wire rack set over a baking sheet and bake for 20-25 minutes, or until golden brown.
7. In a large skillet, heat the olive oil over medium heat. Add the marinara sauce and stir to combine.
8. In a 9x13 inch baking dish, spread a layer of the marinara sauce on the bottom.
9. Arrange a layer of the baked eggplant slices on top of the sauce, then sprinkle with grated Chabri Stagionato cheese.
10. Repeat the layers until all the eggplant slices and cheese are used up, ending with a layer of cheese on top.
11. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
12. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
- Time:
Preparation time: 45 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 480
- Fat: 25g
- Carbohydrates: 44g
- Protein: 20g
- Fiber: 7g
- Sodium: 980mg
Substitutions for ingredients:
- Instead of Chabri Stagionato cheese, you can use Parmesan, mozzarella, or provolone cheese.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- Add sliced mushrooms or roasted red peppers to the layers.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the cheese or using a vegan cheese substitute.
Tips and tricks:
- To make the eggplant slices more crispy, you can fry them in oil instead of baking them.
- If you don't have Italian-style breadcrumbs, you can make your own by mixing breadcrumbs with Italian seasoning and garlic powder.
- Make sure to use a wire rack when baking the eggplant slices to prevent them from getting soggy.
Storage instructions:
- Store leftover eggplant parmesan 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 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a platter with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Roasted vegetables
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become mushy when baked. Try slicing them thicker next time.
- If the cheese is not melting properly, make sure to grate it finely and spread it evenly over the eggplant slices.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with raw eggplant to prevent the spread of bacteria.
Food history:
- Eggplant parmesan is a classic Italian-American dish that originated in the southern regions of Italy.
Flavor profiles:
- Savory, cheesy, and slightly tangy.
Serving suggestions:
- Serve hot with a side of garlic bread or a green salad.
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Region: Italian