Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 pound friggitello peppers, stemmed and seeded
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian-seasoned 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 skillet
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and coat them with breadcrumbs.
4. Fry the eggplant slices in the hot oil until golden brown on both sides. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.
5. In the same skillet, add the friggitello peppers and cook them until they are slightly charred and tender. Remove them from the skillet and set aside.
6. In a baking dish, spread a layer of marinara sauce on the bottom.
7. Arrange a layer of fried eggplant slices on top of the sauce, followed by a layer of friggitello peppers.
8. Sprinkle grated Parmesan cheese over the peppers, then add another layer of marinara sauce.
9. Repeat the layers until all ingredients are used up, ending with a layer of marinara sauce.
10. Top the dish with slices of fresh mozzarella cheese.
11. Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
12. Remove the dish from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 40g
Protein: 24g
Sodium: 1200mg
Sugar: 10g
Fiber: 8g
Substitutions for ingredients:
- Instead of friggitello peppers, you can use bell peppers or any other mild chili pepper.
- Instead of fresh mozzarella cheese, you can use shredded mozzarella or any other type of cheese that melts well.
Variations:
- Add sliced mushrooms or onions to the layers for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Make the dish spicy by adding red pepper flakes to the marinara sauce.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a non-stick skillet to prevent the eggplant slices from sticking to the pan.
- If you don't want to fry the eggplant, you can bake them in the oven at 400°F for 20-25 minutes, flipping them halfway through.
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 preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Friggitello and Eggplant Parmesan in individual baking dishes for a rustic presentation.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Creamed spinach
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through. Make sure to slice them thinly.
- If the eggplant slices are too oily, pat them dry with a paper towel before layering them in the dish.
Food safety advice:
- Make sure to wash the friggitello peppers thoroughly before using them.
- Use a food thermometer to ensure the dish reaches an internal temperature of 165°F before serving.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy. Friggitello peppers are a mild chili pepper that is commonly used in Italian cuisine.
Flavor profiles:
This dish is savory, cheesy, and slightly sweet from the marinara sauce.
Serving suggestions:
Serve the Friggitello and Eggplant Parmesan as a main course for a family dinner or a casual dinner party.
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Region: Italian