Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Mixing bowls
- Skillet
- 9x13 inch baking dish
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 first into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture, making sure to coat each slice evenly.
6. Heat the olive oil in a skillet over medium-high heat. Add the breaded eggplant slices and cook until golden brown on both sides, about 2-3 minutes per side.
7. Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
8. Arrange half of the cooked eggplant slices on top of the marinara sauce.
9. Spoon another cup of marinara sauce over the eggplant slices.
10. Sprinkle half of the shredded mozzarella cheese over the marinara sauce.
11. Repeat layers with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Garnish with fresh basil leaves and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 19g
Saturated Fat: 7g
Cholesterol: 110mg
Sodium: 1420mg
Carbohydrates: 47g
Fiber: 7g
Sugar: 12g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a crunchier texture.
- Ricotta cheese can be used instead of mozzarella cheese for a creamier texture.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Top the eggplant parmesan with a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- To make the eggplant slices more tender, sprinkle them with salt and let them sit for 30 minutes before breading and cooking.
- Use a mandoline slicer to slice the eggplant into even rounds.
- Make sure to evenly coat each eggplant slice with the flour, egg, and breadcrumb mixture for a crispy texture.
- Leftover eggplant parmesan can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftover eggplant parmesan can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat, preheat the oven to 350°F. Place the eggplant parmesan in a baking dish and cover with foil. Bake for 20-25 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.
Garnishes:
Fresh basil leaves and grated Parmesan cheese
Pairings:
- Serve with a side salad dressed with balsamic vinaigrette for a light and refreshing meal.
- Pair with garlic bread for a comforting and satisfying meal.
Suggested side dishes:
- Side salad dressed with balsamic vinaigrette
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the allotted time. Make sure to slice them thinly and evenly.
- If the eggplant slices are too thin, they may become too crispy and dry. Make sure to slice them thick enough to retain some moisture.
- If the eggplant parmesan is too watery, make sure to drain the excess liquid from the marinara sauce before layering it with the eggplant slices.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
- Use a food thermometer to ensure that the eggplant parmesan reaches an internal temperature of 165°F before serving.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with breaded and fried eggplant slices, layered with marinara sauce and mozzarella cheese, and baked until golden and bubbly.
Flavor profiles:
Savory, cheesy, tangy, and slightly sweet.
Serving suggestions:
Serve hot with a side salad and garlic bread for a comforting and satisfying meal.
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Region: Italian