Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Fresh basil leaves, for garnish
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. Line a baking sheet with parchment paper and place a wire rack on top.
3. In a shallow dish, mix together the flour, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
6. Dip each eggplant slice into the flour mixture, then the egg mixture, and finally the breadcrumb mixture. Place the coated slices onto the wire rack.
7. Heat the olive oil in a large skillet over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 2-3 minutes per side.
8. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange half of the eggplant slices on top of the sauce. Cover the eggplant with another cup of marinara sauce and half of the mozzarella cheese.
9. Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Let the Giacobin de Zena Eggplant Parmesan cool for a few minutes before garnishing with fresh basil leaves and serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 415
Fat: 22g
Saturated Fat: 10g
Cholesterol: 123mg
Sodium: 1243mg
Carbohydrates: 33g
Fiber: 6g
Sugar: 12g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs for a gluten-free version of this recipe.
- Instead of fresh mozzarella cheese, shredded mozzarella cheese can be used.
Variations:
- Add a layer of sautéed spinach or mushrooms between the eggplant slices for a vegetarian version of this recipe.
- Use chicken or veal cutlets instead of eggplant for a meat version of this recipe.
- Add a layer of ricotta cheese mixed with chopped fresh herbs between the eggplant slices for a creamier version of this recipe.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before rinsing and patting dry.
- Use a mandoline slicer to get even slices of eggplant.
- To make this recipe ahead of time, assemble the dish and refrigerate until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Giacobin de Zena Eggplant Parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side of garlic bread and a green salad.
Suggested side dishes:
Garlic bread and a green salad
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the skillet. Adjust the thickness of the slices accordingly.
- If the eggplant slices are too thin, they may become too crispy in the skillet. Adjust the thickness of the slices accordingly.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
Giacobin de Zena Eggplant Parmesan is a traditional Italian dish that dates back to the 16th century.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve the Giacobin de Zena Eggplant Parmesan as a main course for a family dinner or a special occasion.
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Region: Italian