Italian > Italian Eggplant Parmigianas

Elva's Eggplant Parmigiana Recipe

Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 jar (24 oz) marinara sauce
- 1 lb fresh mozzarella cheese, sliced
- Fresh basil leaves, for garnish

Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish

Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together flour, salt, and black pepper.
3. In another shallow dish, beat eggs.
4. In a third shallow dish, mix together breadcrumbs and Parmesan cheese.
5. Dip eggplant slices in flour mixture, then egg mixture, then breadcrumb mixture, shaking off excess.
6. Place breaded eggplant slices on a wire rack set on a baking sheet.
7. Heat olive oil in a large skillet over medium heat.
8. Add eggplant slices in batches and cook until golden brown on both sides, about 2-3 minutes per side.
9. Remove from skillet and place on paper towels to drain excess oil.
10. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
11. Arrange a layer of eggplant slices on top of the sauce.
12. Top with a layer of sliced mozzarella cheese.
13. Repeat layers until all ingredients are used up, ending with a layer of mozzarella cheese on top.
14. Cover with foil and bake for 25 minutes.
15. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
16. Let cool for a few minutes before serving.
17. Garnish with fresh basil leaves.

Preparation time: 30 minutes
Cooking time: 40-45 minutes
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 385
Fat: 19g
Carbohydrates: 32g
Protein: 22g
Sodium: 1281mg
Sugar: 9g
Fiber: 6g

Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a gluten-free option.
- Any type of cheese can be used instead of mozzarella cheese, such as provolone or fontina.

- Add a layer of sautéed spinach or mushrooms between the eggplant and cheese layers for added flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Make a spicy version by adding red pepper flakes or hot sauce to the marinara sauce.

Tips and tricks:
- To make the dish less oily, bake the breaded eggplant slices in the oven instead of frying them in a skillet.
- To make the dish ahead of time, assemble the layers and refrigerate until ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days.

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 large platter with fresh basil leaves and a sprinkle of Parmesan cheese on top.

Fresh basil leaves

- Serve with a side of garlic bread or a green salad for a complete meal.
- Pair with a glass of red wine, such as Chianti or Sangiovese.

Suggested side dishes:
- Garlic bread
- Green salad with balsamic vinaigrette
- Roasted vegetables, such as broccoli or asparagus

Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook all the way through. Make sure to slice them thinly.
- If the dish is too watery, make sure to drain excess liquid from the marinara sauce before using.

Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Eggplant Parmigiana is a classic Italian dish that originated in the region of Campania. It is traditionally made with breaded and fried eggplant slices, layered with tomato sauce and cheese, and baked in the oven.

Flavor profiles:
Savory, cheesy, tomatoey

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

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Region: Italian

Taste: Savory, Cheesy, Tangy, Garlicky, Herby, Smoky