Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season the eggplant slices with salt and pepper and let them sit for 10 minutes to release excess moisture.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and coat them in the breadcrumbs.
4. Place the breaded eggplant slices on a wire rack set over a baking sheet and bake for 20 minutes or until golden brown.
5. In a large skillet, heat the marinara sauce over medium heat.
6. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
7. Arrange a layer of eggplant slices on top of the sauce, then sprinkle with parmesan cheese and chopped basil.
8. Repeat the layers until all the eggplant slices are used up, making sure to end with a layer of marinara sauce on top.
9. Sprinkle shredded mozzarella cheese over the top layer of marinara sauce.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
12. Let the eggplant parmesan cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 37g
Protein: 22g
Sodium: 900mg
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Fresh mozzarella cheese can be used instead of shredded mozzarella cheese for a creamier texture.
Variations:
- Add sliced mushrooms or cooked ground beef to the marinara sauce for a meatier version.
- Substitute the eggplant with zucchini or portobello mushrooms for a different twist.
Tips and tricks:
- Salting the eggplant slices before breading them helps to remove excess moisture and prevent sogginess.
- Using a wire rack to bake the eggplant slices allows for even browning and crispiness.
- Letting the eggplant parmesan cool for a few minutes before serving allows 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 the eggplant parmesan on a platter with a sprinkle of chopped fresh basil on top.
Garnishes:
Chopped fresh basil or parsley can be used as a garnish.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry. Aim for 1/4 inch thickness.
- If the eggplant parmesan is too watery, make sure to salt the eggplant slices before breading them to remove excess moisture.
Food safety advice:
Make sure to cook the eggplant parmesan to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Italian