Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1 Ficus Carrii plant, leaves washed and dried
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, combine the breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the flour mixture, shaking off any excess. Then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture. Place the coated eggplant slices on a wire rack set over a baking sheet.
4. Heat the olive oil in a large skillet over medium-high heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 2-3 minutes per side. Transfer the cooked slices to a paper towel-lined plate to drain any excess oil.
5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange half of the eggplant slices on top of the sauce, overlapping slightly. Spoon another layer of marinara sauce over the eggplant slices, and sprinkle with half of the shredded mozzarella cheese.
6. Arrange the Ficus Carrii leaves on top of the cheese, covering the entire surface. Then, arrange the remaining eggplant slices on top of the leaves, followed by another layer of marinara sauce and the remaining shredded mozzarella cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for 5 minutes.
8. Sprinkle the chopped fresh basil over the top of the eggplant parmesan. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 6g
Cholesterol: 84mg
Sodium: 741mg
Carbohydrates: 25g
Fiber: 4g
Sugar: 6g
Protein: 15g
Substitutions for ingredients:
- Instead of Ficus Carrii leaves, you can use spinach leaves or kale leaves.
- Instead of Italian-seasoned breadcrumbs, you can use plain breadcrumbs and add Italian seasoning to taste.
- Instead of mozzarella cheese, you can use provolone cheese or a blend of Italian cheeses.
Variations:
- For a gluten-free version, use gluten-free breadcrumbs and flour.
- For a vegan version, omit the eggs and cheese, and use a vegan marinara sauce.
Tips and tricks:
- To make the eggplant slices more tender, you can salt them and let them sit for 30 minutes before coating them in the flour mixture.
- To make the dish more flavorful, you can add minced garlic and chopped onions to the marinara sauce.
- To make the dish more colorful, you can add sliced bell peppers or cherry tomatoes to the top of the eggplant parmesan before baking.
Storage instructions:
Store any leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the eggplant parmesan, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter, garnished with fresh basil leaves and grated Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, steamed broccoli
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the skillet. Try slicing them thinner or cooking them in the oven instead.
- If the eggplant parmesan is too watery, it may be because the eggplant was not salted and drained before cooking. Try salting the eggplant slices next time to remove excess moisture.
Food safety advice:
Make sure to wash the Ficus Carrii leaves thoroughly before using them in the recipe. Also, make sure to cook the eggplant slices to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Eggplant parmesan is a classic Italian dish that dates back to the 16th century. It is believed to have originated in the southern Italian region of Campania, where eggplants are a popular ingredient in many dishes.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve the eggplant parmesan as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian