Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large frying pan
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place flour, beaten eggs, and breadcrumbs in separate shallow dishes.
3. Dip each eggplant slice in flour, then egg, then breadcrumbs, shaking off excess.
4. Heat olive oil in a large frying pan over medium-high heat.
5. Fry eggplant slices until golden brown on both sides, about 2-3 minutes per side.
6. Drain fried eggplant slices on paper towels to remove excess oil.
7. In a baking dish, spread a thin layer of marinara sauce on the bottom.
8. Arrange a layer of fried eggplant slices on top of the sauce.
9. Sprinkle with grated Parmesan cheese and season with salt and pepper.
10. Add another layer of marinara sauce and fresh mozzarella cheese slices.
11. Repeat layers until all ingredients are used up, ending with a layer of mozzarella cheese on top.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove foil and bake for an additional 15-20 minutes, or until cheese is melted and bubbly.
14. Let cool for 5-10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 50-60 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 420
- Total fat: 22g
- Saturated fat: 10g
- Cholesterol: 122mg
- Sodium: 1236mg
- Total carbohydrates: 32g
- Dietary fiber: 6g
- Sugars: 12g
- Protein: 25g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or cooked ground beef to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the dish.
Tips and tricks:
- To make the dish less greasy, bake the eggplant slices in the oven instead of frying them.
- Make sure to season each layer of eggplant with salt and pepper to enhance the flavor.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftovers 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 grated Parmesan cheese on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar 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 and evenly.
- If the dish is too watery, try draining the marinara sauce before using it in the recipe.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
- Eggplant Parmigiana is a traditional Italian dish that originated in the region of Campania.
Flavor profiles:
- Savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for a family dinner or as a side dish for a larger gathering.
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Region: Italian