Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 3 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Fresh basil leaves, for garnish
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat both sides evenly.
6. Heat the olive oil in a large skillet over medium heat. Add the breaded eggplant slices and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and place on a baking sheet.
7. Spread a thin layer of marinara sauce on the bottom of the baking dish.
8. Arrange a layer of the cooked eggplant slices on top of the sauce.
9. Spoon a generous amount of marinara sauce over the eggplant slices, and then top with a layer of sliced mozzarella cheese.
10. Repeat the layering process until all the eggplant slices are used up, ending with a layer of marinara sauce and mozzarella cheese on top.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
13. Let the eggplant parmigiana cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 23g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 1250mg
Carbohydrates: 31g
Fiber: 6g
Sugar: 11g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs for a gluten-free version.
- Zucchini or yellow squash can be substituted for eggplant.
Variations:
- Add sliced cooked sausage or ground beef to the marinara sauce for a meaty version.
- Use a mixture of different cheeses, such as provolone or fontina, instead of mozzarella.
- Add sliced mushrooms or roasted red peppers to the layers for extra flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- To make the breading process easier, set up a breading station with the flour, egg, and breadcrumb mixtures in separate shallow dishes.
- If the eggplant slices are too thick, they may not cook all the way through. Aim for slices that are no thicker than 1/4 inch.
- Letting the eggplant sit for a few minutes after breading allows the breading to adhere better and prevents it from falling off during cooking.
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 parmigiana in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Garnish with fresh basil leaves for a pop of color and flavor.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
Garlic bread, green salad
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook all the way through. Aim for slices that are no thicker than 1/4 inch.
- If the breading is falling off during cooking, make sure to let the eggplant sit for a few minutes after breading to allow the breading to adhere better.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
Eggplant parmigiana is a classic Italian dish that originated in the southern region of Italy. It is traditionally made with layers of breaded and fried eggplant, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian