Ingredients with Measurements:
- 1 lb. thinly sliced cured beef
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1 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. Season the eggplant slices with salt and pepper, then dredge them in flour, dip them in beaten eggs, and coat them in breadcrumbs.
3. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown, then transfer them to a paper towel-lined plate to drain excess oil.
4. In a baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce, then sprinkle with grated Parmesan cheese.
5. Add a layer of thinly sliced cured beef on top of the eggplant, then cover with another layer of marinara sauce.
6. Repeat the layering process until all the ingredients are used up, ending with a layer of marinara sauce on top.
7. Sprinkle shredded mozzarella cheese on top of the marinara sauce.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
10. Let the dish cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 540
Fat per serving: 29g
Carbohydrates per serving: 36g
Protein per serving: 35g
Substitutions for ingredients:
- Cured beef can be substituted with prosciutto or ham.
- Italian seasoned breadcrumbs can be substituted with plain breadcrumbs and Italian seasoning.
- Marinara sauce can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use zucchini instead of eggplant.
- Use ground beef or sausage instead of cured beef.
Tips and tricks:
- Make sure to drain excess oil from the fried eggplant slices to prevent the dish from becoming too greasy.
- Use a mandoline slicer to get evenly sliced eggplant rounds.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
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 on a large platter with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the dish becomes too watery, drain excess liquid before serving.
- If the cheese is not melted enough, broil for a few minutes until bubbly.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
Savory, salty, cheesy, and slightly sweet.
Serving suggestions:
Serve as a main dish for dinner.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Tangy, Rich, Umami, Herbaceous