Ingredients with Measurements:
- 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
- 1/2 cup olive oil
- 4 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. Place sliced eggplants on a wire rack over a baking sheet. Sprinkle salt over the eggplant slices and let them sit for 30 minutes to release excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Set up a breading station with three shallow dishes. In the first dish, add flour. In the second dish, beat the eggs. In the third dish, mix together the breadcrumbs and grated Parmesan cheese.
5. Heat olive oil in a large skillet over medium-high heat.
6. Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.
7. Fry the eggplant slices in the hot oil until golden brown on both sides. Remove from skillet and place on a paper towel-lined plate to drain excess oil.
8. In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom. Add a layer of fried eggplant slices on top of the sauce. Sprinkle shredded mozzarella cheese over the eggplant slices. Repeat layers until all ingredients are used up.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
11. Let the Devero Eggplant Parmesan cool for 5-10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 40g
Protein: 20g
Sodium: 1200mg
Fiber: 6g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Vegan Parmesan cheese can be used instead of grated Parmesan cheese for a vegan version.
- Vegetable oil can be used instead of olive oil.
Variations:
- Add sliced mushrooms or chopped bell peppers to the marinara sauce for a vegetable-packed version.
- Use sliced zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to pat the eggplant slices dry after rinsing to prevent excess moisture from making the breading soggy.
- Use a wire rack to keep the fried eggplant slices crispy.
- Let the Devero Eggplant Parmesan cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Devero Eggplant Parmesan in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the Devero Eggplant Parmesan on a large platter with fresh basil leaves on top for a pop of color.
Garnishes:
Fresh basil leaves, chopped parsley, or grated Parmesan cheese can be used as garnishes.
Pairings:
Serve the Devero Eggplant Parmesan with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the breading is falling off the eggplant slices, make sure to pat them dry thoroughly before breading.
- If the cheese is not melting, try broiling the dish for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to prevent foodborne illness.
- 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, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
Serve the Devero Eggplant Parmesan as a main dish for dinner or as a side dish for a larger Italian feast.
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Region: Italian