Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 cup olive oil
- 1 cup marinara sauce
- 8 oz. provolone cheese, sliced
Special equipment needed:
- Baking sheet
- Large skillet
- Mixing bowls
- Tongs
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, salt, black pepper, garlic powder, onion powder, oregano, basil, and thyme.
3. In another mixing bowl, beat the eggs.
4. In a third mixing bowl, add the flour.
5. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture. Coat each slice well.
6. Heat the olive oil in a large skillet over medium-high heat. Add the coated eggplant slices and cook until golden brown on both sides, about 2-3 minutes per side. Use tongs to flip the slices.
7. Transfer the cooked eggplant slices to a baking sheet.
8. Top each eggplant slice with a spoonful of marinara sauce and a slice of provolone cheese.
9. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
10. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 480
- Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 143mg
- Sodium: 1185mg
- Carbohydrates: 34g
- Fiber: 7g
- Sugar: 9g
- Protein: 24g
Substitutions for ingredients:
- Instead of provolone cheese, you can use mozzarella cheese.
- Instead of marinara sauce, you can use tomato sauce.
Variations:
- You can add sliced mushrooms to the eggplant parmesan.
- You can use zucchini instead of eggplant.
Tips and tricks:
- Make sure to coat each eggplant slice well with the flour, egg, and breadcrumb mixture.
- Use tongs to flip the eggplant slices in the skillet.
- You can make the eggplant parmesan ahead of time and reheat it in the oven before serving.
Storage instructions:
- Store the leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eggplant parmesan, preheat the oven to 375°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a platter with fresh basil leaves.
Garnishes:
- Garnish the eggplant parmesan with chopped fresh parsley.
Pairings:
- Serve the eggplant parmesan with a side salad.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are not cooking evenly, adjust the heat on the skillet.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any foodborne illnesses.
Food history:
- Eggplant parmesan is a traditional Italian dish that originated in the southern regions of Italy.
Flavor profiles:
- The eggplant parmesan has a crispy exterior and a soft, creamy interior. The marinara sauce adds a tangy flavor, while the provolone cheese adds a nutty flavor.
Serving suggestions:
- Serve the eggplant parmesan as a main course for dinner.
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Region: Italian