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 parsley
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup Parma Rosa sauce
- 2 cups shredded mozzarella cheese
Special equipment needed:
- Baking sheet
- Wire rack
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place flour, beaten eggs, and breadcrumbs in separate shallow dishes.
3. Season the flour with salt and pepper.
4. Dip each eggplant slice in the flour, then in the beaten eggs, and finally in the breadcrumbs, pressing the breadcrumbs onto the eggplant to coat well.
5. Place the coated eggplant slices on a wire rack set over a baking sheet.
6. Bake the eggplant slices for 20-25 minutes, or until golden brown and crispy.
7. In a mixing bowl, combine the marinara sauce and Parma Rosa sauce.
8. Spread a thin layer of the sauce mixture on the bottom of a 9x13 inch baking dish.
9. Arrange a layer of the baked eggplant slices on top of the sauce.
10. Sprinkle a layer of grated Parmesan cheese and chopped parsley over the eggplant.
11. Spoon a layer of the sauce mixture over the eggplant.
12. Sprinkle a layer of shredded mozzarella cheese over the sauce.
13. Repeat the layers until all the ingredients are used up, ending with a layer of mozzarella cheese on top.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Let the eggplant Parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 387
Fat: 18g
Saturated Fat: 8g
Cholesterol: 132mg
Sodium: 1093mg
Carbohydrates: 36g
Fiber: 6g
Sugar: 10g
Protein: 21g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Any type of tomato-based pasta sauce can be used instead of marinara sauce.
- Any type of creamy tomato-based sauce can be used instead of Parma Rosa sauce.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers to the sauce mixture for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Top the eggplant Parmesan with fresh basil or oregano for a burst of herbaceous flavor.
Tips and tricks:
- To make the eggplant slices more crispy, you can spray them with cooking spray before baking.
- Make sure to season each layer of the eggplant Parmesan with salt and pepper to enhance the flavor.
- Let the eggplant Parmesan cool for a few minutes before serving to prevent it from falling apart.
Storage instructions:
- Leftover eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eggplant Parmesan, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant Parmesan on a large platter and garnish with fresh herbs and grated Parmesan cheese.
Garnishes:
- Fresh herbs, such as basil or oregano
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic mashed potatoes
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the eggplant slices are not crispy enough, you can broil them for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing and using them.
- Store leftover eggplant Parmesan in the refrigerator and consume within 3 days.
Food history:
- Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
- Savory, cheesy, tomato-based, herbaceous
Serving suggestions:
- Serve the eggplant Parmesan with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian