Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.
3. Dip eggplant slices in flour, then egg, and finally breadcrumbs, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat.
5. Fry eggplant slices until golden brown on both sides, about 2-3 minutes per side.
6. Drain on paper towels and season with salt and pepper.
7. In a baking dish, spread a layer of marinara sauce on the bottom.
8. Add a layer of fried eggplant slices, followed by a layer of sliced mozzarella cheese and grated Parmesan cheese.
9. Repeat layers until all ingredients are used up, ending with a layer of marinara sauce and Parmesan cheese on top.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
12. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 38g
Protein: 26g
Sodium: 1300mg
Sugar: 10g
Fiber: 7g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Any type of cheese can be used instead of mozzarella cheese, such as provolone or fontina.
Variations:
- Add sliced mushrooms or spinach to the layers for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- Make sure to drain the fried eggplant slices on paper towels to remove excess oil.
- Use a mandoline slicer to ensure even slices of eggplant.
- To make ahead, assemble the dish up to step 9 and refrigerate until ready to bake.
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 for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through completely. Make sure to slice them thinly.
- If the cheese is not melted and bubbly after baking, broil for a few minutes until golden brown.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern regions of Italy.
Flavor profiles:
Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a larger Italian feast.
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Region: Italian