Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 4 cups tomato sauce
- 1/4 cup chopped fresh basil
- 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. In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat.
3. Set up a breading station: place flour in a shallow dish, beaten eggs in another shallow dish, and breadcrumbs mixed with Parmesan cheese in a third shallow dish.
4. Dip eggplant slices in flour, then egg, then breadcrumb mixture, shaking off excess between each step.
5. Fry eggplant slices in the hot oil until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
6. In a separate pot, heat tomato sauce over medium heat. Add chopped basil and season with salt and pepper to taste.
7. In a large baking dish, spread a thin layer of tomato sauce on the bottom.
8. Arrange a layer of fried eggplant slices on top of the sauce, overlapping slightly.
9. Spoon more tomato sauce over the eggplant, then sprinkle with shredded mozzarella cheese.
10. Repeat layers of eggplant, sauce, and cheese until all ingredients are used up, ending with a layer of cheese on top.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
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: 42g
Protein: 22g
Fiber: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Panko breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Freshly grated Parmesan cheese can be used instead of pre-grated Parmesan cheese.
Variations:
- Add sliced mushrooms to the tomato sauce for extra flavor.
- Use zucchini instead of eggplant for a lighter version.
- Add cooked ground beef or sausage to the tomato sauce for a meaty version.
Tips and tricks:
- To make the eggplant less bitter, sprinkle salt on both sides of the slices and let them sit for 30 minutes before breading and frying.
- Use a mandoline slicer to get even slices of eggplant.
- Use a non-stick skillet for frying to prevent sticking.
- To make ahead, assemble the dish up to step 10 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 15-20 minutes, or until heated through.
Presentation ideas:
Serve on a large platter with fresh basil leaves on top.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad
Suggested side dishes:
Roasted vegetables, steamed broccoli
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the frying process. Slice them thinner next time.
- If the eggplant slices are too thin, they may fall apart during frying. Slice them thicker next time.
Food safety advice:
- Make sure the eggplant is thoroughly cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve hot and bubbly with a side of garlic bread and a Caesar salad.
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Region: Italian