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
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Gruyere cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant slices on a wire rack over a baking sheet. Sprinkle with salt and let sit for 30 minutes to release excess moisture.
3. Rinse the eggplant slices and pat dry with paper towels.
4. Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second dish, and the breadcrumbs mixed with Parmesan cheese in the third dish.
5. Dredge each eggplant slice in the flour, shaking off any excess. Dip into the beaten eggs, then coat in the breadcrumb mixture. Place on a baking sheet.
6. Bake the eggplant slices for 20-25 minutes, until golden brown and crispy.
7. In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly browned.
8. Gradually whisk in the milk, stirring constantly, until the sauce thickens and comes to a boil.
9. Reduce the heat to low and stir in the salt, black pepper, nutmeg, and Gruyere cheese until melted and smooth.
10. In a 9x13 inch baking dish, layer the baked eggplant slices, overlapping slightly.
11. Pour the Mornay sauce over the eggplant, spreading evenly.
12. Sprinkle the shredded mozzarella cheese over the top.
13. Bake for 25-30 minutes, until the cheese is melted and bubbly.
14. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 23g
Saturated Fat: 13g
Cholesterol: 156mg
Sodium: 840mg
Carbohydrates: 38g
Fiber: 5g
Sugar: 8g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Swiss cheese can be used instead of Gruyere cheese.
- Fresh basil or oregano can be used instead of parsley.
Variations:
- Add sliced tomatoes or roasted red peppers between the layers of eggplant for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the Parmesan cheese and using vegetable broth instead of milk in the Mornay sauce.
Tips and tricks:
- Make sure to rinse and dry the eggplant slices thoroughly to remove excess moisture.
- Use a wire rack over a baking sheet to bake the eggplant slices for even cooking.
- Use a whisk to ensure a smooth and creamy Mornay sauce.
- Let the Eggplant Parmesan Mornay 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:
Reheat in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the Eggplant Parmesan Mornay in individual baking dishes for an elegant presentation.
Garnishes:
Chopped fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic mashed potatoes
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the Mornay sauce is too thick, add more milk to thin it out.
- If the eggplant slices are not crispy enough, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to rinse the eggplant thoroughly to remove any dirt or debris.
- Use a food thermometer to ensure the internal temperature of the dish reaches 165°F.
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 tomato sauce and mozzarella cheese, and baked until bubbly.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the Eggplant Parmesan Mornay as a main course with a side salad and garlic bread.
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Region: Italian