Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian-seasoned breadcrumbs
- 3 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 lb. Conciato Romano cheese, grated
- 4 cups marinara sauce
- Salt and pepper, to taste
- Olive oil, for frying
Special equipment needed:
- Large skillet or frying pan
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper, then dredge them in flour, shaking off any excess.
3. Dip the eggplant slices in the beaten eggs, then coat them in the breadcrumbs, pressing the crumbs onto the eggplant to ensure they stick.
4. Heat the olive oil in a large skillet or frying pan over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
5. In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of fried eggplant slices, then sprinkle with grated Parmesan cheese and Conciato Romano cheese. Repeat the layers until all the ingredients are used up, ending with a layer of cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 480
Fat: 24g
Carbohydrates: 45g
Protein: 23g
Sodium: 1230mg
Sugar: 10g
Substitutions for ingredients:
- You can use any type of cheese you like in place of Conciato Romano cheese, such as mozzarella or provolone.
- Gluten-free breadcrumbs can be used in place of Italian-seasoned breadcrumbs for a gluten-free version of this recipe.
Variations:
- Add sliced mushrooms or bell peppers to the layers for extra flavor and nutrition.
- Use zucchini or yellow squash in place of eggplant for a different twist on this classic dish.
Tips and tricks:
- To make the eggplant slices more crispy, you can salt them and let them sit for 30 minutes before dredging and frying them.
- Make sure to drain the fried eggplant slices on paper towels to remove any excess oil.
- You can make the marinara sauce from scratch or use store-bought for convenience.
Storage instructions:
Leftovers 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 15-20 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, steamed broccoli
Troubleshooting advice:
- If the eggplant slices are not crispy enough, try salting them and letting them sit for 30 minutes before dredging and frying them.
- If the cheese is not melting properly, try broiling the dish for a few minutes at the end of the cooking time.
Food safety advice:
Make sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve the eggplant parmesan with a side of garlic bread and a Caesar salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian