Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups Neapolitan ragù (see recipe below)
- 2 cups shredded mozzarella cheese
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season eggplant slices with salt and pepper, then dredge in flour, dip in beaten eggs, and coat in breadcrumbs mixed with grated Parmesan cheese.
3. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown on both sides, then transfer to a paper towel-lined baking sheet to drain excess oil.
4. Spread a thin layer of Neapolitan ragù on the bottom of a 9x13 inch baking dish. Arrange a layer of fried eggplant slices on top, then cover with another layer of ragù and shredded mozzarella cheese.
5. Repeat layers until all ingredients are used up, ending with a layer of mozzarella cheese on top.
6. Bake for 30-35 minutes, or until cheese is melted and bubbly.
7. Let cool for 5-10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g
Substitutions for ingredients:
- Instead of Neapolitan ragù, you can use your favorite tomato-based pasta sauce.
- Instead of eggplant, you can use zucchini or portobello mushrooms.
Variations:
- Add a layer of ricotta cheese mixed with chopped fresh basil between the eggplant and ragù layers for extra creaminess.
- Use a mixture of different cheeses, such as fontina or provolone, instead of just mozzarella.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- To make the dish less greasy, you can bake the eggplant slices in the oven instead of frying them.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers 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
- Grated Parmesan cheese
Pairings:
- Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Garlic bread
- Green salad with balsamic vinaigrette
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry out during frying. Make sure to slice them thick enough to hold up to the cooking process.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
- Eggplant Parmigiana is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with layers of fried eggplant, tomato sauce, and mozzarella cheese.
Flavor profiles:
- Savory, cheesy, tomatoey
Serving suggestions:
- Serve hot as a main course for dinner or lunch.
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Region: Italian