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
- 2 cups marinara sauce
- 1 cup pesto
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Baking sheet
- Large skillet
- Mixing bowls
- Food processor or blender
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to remove excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Place the flour, beaten eggs, and breadcrumbs in separate bowls.
5. Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and coat it with breadcrumbs.
6. Heat enough olive oil in a large skillet over medium-high heat.
7. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side.
8. Drain the fried eggplant slices on a paper towel-lined baking sheet.
9. In a mixing bowl, combine the grated Parmesan cheese and marinara sauce.
10. Spread a thin layer of the marinara sauce mixture on the bottom of a 9x13 inch baking dish.
11. Arrange a layer of fried eggplant slices on top of the sauce.
12. Spread a layer of pesto on top of the eggplant slices.
13. Sprinkle a layer of shredded mozzarella cheese on top of the pesto.
14. Repeat the layers until all the ingredients are used up.
15. Cover the baking dish with foil and bake for 25 minutes.
16. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
17. Let the eggplant Parmesan with pesto cool for 5-10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 548
Fat: 35g
Carbohydrates: 34g
Protein: 24g
Sodium: 1207mg
Sugar: 7g
Fiber: 6g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Vegan Parmesan cheese can be used instead of grated Parmesan cheese.
- Vegan mozzarella cheese can be used instead of shredded mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers between the layers for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant.
- Use homemade marinara sauce or pesto for a fresher taste.
Tips and tricks:
- Make sure to remove excess moisture from the eggplant slices to prevent them from becoming soggy.
- Use a food processor or blender to make the pesto quickly and easily.
- Use a non-stick skillet to fry the eggplant slices to prevent them from sticking to the pan.
- Let the eggplant Parmesan with pesto cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftover eggplant Parmesan with pesto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eggplant Parmesan with pesto in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Garnish the eggplant Parmesan with pesto with fresh basil leaves or chopped parsley.
- Serve the dish with a side salad or garlic bread.
Pairings:
- Pair the eggplant Parmesan with pesto with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy or burn easily. Aim for 1/4 inch thickness.
- If the eggplant Parmesan with pesto is too dry, add more marinara sauce or pesto between the layers.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to prevent foodborne illness.
- Store leftover eggplant Parmesan with pesto in the refrigerator and consume within 3 days.
Food history:
- Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy.
- Pesto is a sauce that originated in Genoa, Italy, and is made with basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- Eggplant Parmesan with pesto is a savory and flavorful dish that combines the crispy texture of fried eggplant with the fresh and herbaceous taste of pesto.
Serving suggestions:
- Serve the eggplant Parmesan with pesto as a main dish for dinner or lunch.
- Cut the dish into smaller pieces and serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian