Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Fresh basil leaves, for garnish
Special equipment needed:
- Large skillet
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a shallow dish, mix together the flour, salt, and black pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
4. Heat the olive oil in a large skillet over medium-high heat. Add the breaded eggplant slices and cook until golden brown on both sides, about 2-3 minutes per side.
5. Transfer the eggplant slices to the prepared baking sheet. Top each slice with a spoonful of marinara sauce and a slice of fresh mozzarella cheese.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 1200mg
Carbohydrates: 30g
Fiber: 6g
Sugar: 10g
Protein: 22g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version of this recipe.
- Any type of cheese can be used instead of fresh mozzarella cheese, such as provolone or cheddar.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor and texture.
- Use zucchini or yellow squash instead of eggplant for a different twist on this recipe.
Tips and tricks:
- Make sure to press the breadcrumbs onto the eggplant slices to ensure they are fully coated.
- If the eggplant slices are too thick, they may not cook through in the oven. Try slicing them thinner or cooking them longer on the stovetop before baking.
- Use a high-quality marinara sauce for the best flavor.
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, or until heated through.
Presentation ideas:
Serve on a platter with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
Serve with a side salad and crusty bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are not browning in the skillet, the heat may be too low. Increase the heat and try again.
- If the cheese is not melting in the oven, try broiling for a few minutes to help it melt and bubble.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to ensure they are safe to eat.
Food history:
Scodellato is an Italian dish that typically consists of meat or vegetables baked with cheese and tomato sauce.
Flavor profiles:
Savory, cheesy, and tomato-y.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Italian