Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Formaggella cheese
- 2 cups marinara sauce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
- 3 shallow bowls
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the flour, salt, and black pepper.
3. In another shallow bowl, beat the eggs.
4. In a third shallow bowl, mix together the breadcrumbs, Parmesan cheese, and Formaggella cheese.
5. Dip each eggplant slice into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
6. Place the coated eggplant slices onto the prepared baking sheet and drizzle with olive oil.
7. Bake for 20-25 minutes, or until the eggplant is tender and the breadcrumbs are golden brown.
8. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
9. Arrange a layer of the baked eggplant slices on top of the sauce.
10. Sprinkle with chopped basil and parsley.
11. Repeat the layers of sauce, eggplant, herbs, and cheese until all ingredients are used up, ending with a layer of cheese on top.
12. Cover the baking dish with foil and bake for 30-35 minutes, or until the cheese is melted and bubbly.
13. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 18g
Carbohydrates: 42g
Protein: 15g
Sodium: 1080mg
Sugar: 9g
Fiber: 7g
Substitutions for ingredients:
- You can substitute any type of cheese for the Formaggella cheese, such as mozzarella or provolone.
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs for a gluten-free version of this recipe.
Variations:
- Add sliced mushrooms or diced bell peppers to the layers for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on this classic dish.
Tips and tricks:
- To make the eggplant slices more tender, you can salt them and let them sit for 30 minutes before coating and baking.
- To make this recipe 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:
To reheat, place the leftovers in a baking dish and cover with foil. Bake in a 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the Formaggella and Eggplant Parmesan in individual baking dishes for a more elegant presentation.
Garnishes:
Garnish with additional chopped fresh herbs, such as basil or parsley, before serving.
Pairings:
This dish pairs well with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly for even cooking.
- If the breadcrumbs are not sticking to the eggplant, try pressing them on more firmly or adding more cheese to the breadcrumb mixture.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with sliced eggplant that is coated in breadcrumbs and fried, then layered with tomato sauce and cheese and baked until bubbly.
Flavor profiles:
This dish is savory and cheesy, with a crispy breadcrumb coating and tender eggplant slices. The marinara sauce adds a tangy sweetness, while the fresh herbs add a bright, herbaceous flavor.
Serving suggestions:
Serve the Formaggella and Eggplant Parmesan as a main course for a hearty and satisfying meal.
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Region: Italian