Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh eelgrass
- 2 eggs
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- Slotted spoon
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, whisk the eggs with salt and pepper.
3. In another shallow dish, mix together the flour, breadcrumbs, and grated Parmesan cheese.
4. Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to a wire rack to drain excess oil.
7. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
8. Arrange a layer of fried eggplant slices on top of the sauce.
9. Sprinkle chopped eelgrass over the eggplant slices.
10. Cover with another layer of marinara sauce.
11. Repeat the layers until all the eggplant slices are used up.
12. Top with shredded mozzarella cheese.
13. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
14. Let cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 385
- Fat: 16g
- Carbohydrates: 44g
- Protein: 18g
Substitutions for ingredients:
- Instead of eelgrass, you can use chopped fresh basil or parsley.
- You can use gluten-free breadcrumbs and flour for a gluten-free version.
Variations:
- You can add sliced mushrooms or roasted red peppers to the layers.
- Instead of marinara sauce, you can use pesto or alfredo sauce.
Tips and tricks:
- To make the eggplant slices more tender, you can salt them and let them sit for 30 minutes before frying.
- Use a slotted spoon to transfer the fried eggplant slices to the wire rack to avoid excess oil.
- You can make this recipe ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Store leftovers 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 with a side salad or garlic bread.
Garnishes:
- Sprinkle with chopped fresh herbs, such as basil or parsley.
Pairings:
- Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Slice them thinner next time.
Food safety advice:
- Make sure the eggplant is fully cooked before serving to avoid foodborne illness.
Food history:
- Eggplant Parmesan is a classic Italian dish that originated in Naples in the 18th century.
Flavor profiles:
- Savory, cheesy, and slightly bitter from the eggplant.
Serving suggestions:
- Serve hot and bubbly straight from the oven.
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