Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper, to taste
- Olive oil, for frying
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the sliced eggplant rounds on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture.
3. In a shallow dish, mix together the flour, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
6. Dip each eggplant round into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
7. Heat enough olive oil in a large skillet to cover the bottom over medium-high heat. Fry the eggplant rounds in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
8. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer the fried eggplant rounds on top of the sauce, overlapping slightly.
9. Spoon more marinara sauce over the eggplant, then sprinkle with shredded mozzarella cheese.
10. Repeat the layers until all the eggplant is used up, ending with a layer of marinara sauce and mozzarella cheese on top.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 375
Fat: 18g
Saturated Fat: 8g
Cholesterol: 96mg
Sodium: 1045mg
Carbohydrates: 32g
Fiber: 6g
Sugar: 10g
Protein: 22g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Any type of tomato sauce can be used in place of marinara sauce.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced mushrooms or bell peppers to the layers for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Make a meat version by adding cooked ground beef or Italian sausage to the marinara sauce.
Tips and tricks:
- Be sure to slice the eggplant evenly so that it cooks evenly.
- Use a mandoline slicer to make even slices quickly and easily.
- Use a non-stick skillet to prevent the eggplant from sticking to the bottom.
- To make the dish ahead of time, assemble the layers but do not bake. Cover with foil and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Crodo-Style Eggplant Parmigiana 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:
Serve with a side of garlic bread and a simple green salad.
Suggested side dishes:
Garlic bread, green salad
Troubleshooting advice:
- If the eggplant is too watery, it may not fry up crispy. Be sure to let it sit with salt to draw out excess moisture before frying.
- If the eggplant is not browning evenly, adjust the heat as needed and flip the rounds frequently.
Food safety advice:
Be sure to cook the eggplant thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Eggplant Parmigiana is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with fried eggplant slices layered with tomato sauce, mozzarella cheese, and Parmesan cheese.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian