Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups of all-purpose flour
- 4 eggs, beaten
- 2 cups of seasoned breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 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. Place the sliced eggplants on a paper towel and sprinkle with salt. Let them sit for 30 minutes to remove excess moisture.
3. In three separate bowls, place the flour, beaten eggs, and seasoned breadcrumbs.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Dredge each eggplant slice in flour, then dip in the beaten eggs, and coat with breadcrumbs.
6. Fry the eggplant slices in the skillet until golden brown on both sides. Remove from the skillet and place on a paper towel to remove excess oil.
7. In a baking dish, spread a layer of marinara sauce on the bottom.
8. Place a layer of fried eggplant slices on top of the sauce.
9. Sprinkle grated Parmesan cheese on top of the eggplant slices.
10. Repeat steps 7-9 until all the eggplant slices are used up.
11. Top the final layer with shredded mozzarella cheese.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
14. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 45g
Protein: 20g
Sodium: 1100mg
Sugar: 10g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs for a gluten-free option.
- Any type of cheese can be used instead of mozzarella cheese for a different flavor.
Variations:
- Add sliced mushrooms or bell peppers between the layers for added flavor.
- Use zucchini instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- Make sure to remove excess moisture from the eggplant slices before frying to prevent them from becoming soggy.
- Use a high-quality marinara sauce for the best flavor.
- Let the eggplant parmesan cool for a few minutes before serving to allow the cheese 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 fresh basil leaves on top for a pop of color.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
If the eggplant slices are too thin, they may become too crispy and dry out. If they are too thick, they may not cook through properly. Aim for slices that are 1/4 inch thick.
Food safety advice:
Make sure to cook the eggplant parmesan to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Conciato di San Vittore is a type of cheese made in southern Italy. It is often used in eggplant parmesan dishes for added flavor.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve the eggplant parmesan as a main dish for a hearty and satisfying meal.
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Region: Italian