Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Formaggella Valcavallina cheese
- 2 cups marinara sauce
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
- Olive oil, for frying
Special equipment needed:
- Large frying pan
- 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 grated Parmesan cheese.
3. Dip each eggplant slice first in the flour mixture, then in the beaten eggs, and finally in the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
4. Heat enough olive oil in a large frying pan over medium-high heat to cover the bottom of the pan. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce, slightly overlapping each other. Sprinkle with grated Formaggella Valcavallina cheese.
6. Repeat with another layer of sauce, eggplant slices, and cheese until all the ingredients are used up, ending with a layer of cheese on top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh basil.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 16g
Saturated Fat: 6g
Cholesterol: 85mg
Sodium: 980mg
Carbohydrates: 37g
Fiber: 5g
Sugar: 9g
Protein: 17g
Substitutions for ingredients:
- You can substitute any type of cheese for the Formaggella Valcavallina cheese, such as mozzarella or provolone.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- Add sliced mushrooms or cooked ground beef to the marinara sauce for a meatier version.
- Use zucchini or yellow squash instead of eggplant.
- Add a layer of sliced tomatoes on top of the eggplant slices for a burst of freshness.
Tips and tricks:
- Make sure to slice the eggplant into even rounds so that they cook evenly.
- To make the eggplant less bitter, sprinkle salt on the slices and let them sit for 30 minutes before rinsing and patting dry.
- You can make the eggplant slices ahead of time and store them in the fridge until ready to assemble the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Formaggella Valcavallina and Eggplant Parmigiana on a large platter and garnish with fresh basil leaves.
Garnishes:
Chopped fresh basil leaves
Pairings:
- Serve with a side salad dressed with balsamic vinaigrette.
- Pair with a glass of Chianti or Sangiovese wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the eggplant slices are soggy after frying, make sure to drain them well on paper towels before assembling the dish.
- If the cheese on top is not melted and bubbly after baking, broil for a few minutes until golden brown.
Food safety advice:
- Make sure to cook the eggplant slices until golden brown and crispy to ensure they are fully cooked.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Eggplant Parmigiana is a classic Italian dish that originated in the southern region of Italy. It is traditionally made with layers of fried eggplant, tomato sauce, and cheese, and is often served as a main course.
Flavor profiles:
This dish is savory, cheesy, and slightly sweet from the marinara sauce. The eggplant adds a meaty texture and the breadcrumbs give it a crispy crunch.
Serving suggestions:
Serve the Formaggella Valcavallina and Eggplant Parmigiana as a main course with a side salad and garlic bread.
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Region: Italian