Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for grilling
Special equipment needed:
- Grill pan or outdoor grill
- Baking dish
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a shallow dish, add flour and season with salt and pepper. In another shallow dish, beat eggs. In a third shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the flour, shaking off any excess. Then dip into the beaten eggs, and finally coat with the breadcrumb mixture.
4. Brush each eggplant slice with olive oil and grill for 2-3 minutes on each side, or until grill marks appear and eggplant is tender.
5. Preheat oven to 375°F.
6. In a baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of grilled eggplant slices, followed by another layer of marinara sauce and shredded mozzarella cheese. Repeat layers until all eggplant slices are used up.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
8. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Oven: 375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 7g
Cholesterol: 80mg
Sodium: 840mg
Carbohydrates: 24g
Fiber: 5g
Sugar: 9g
Protein: 20g
Substitutions for ingredients:
- Instead of Italian seasoned breadcrumbs, use plain breadcrumbs and add Italian seasoning to taste.
- Use any type of cheese you prefer instead of mozzarella cheese.
- Use homemade or store-bought tomato sauce instead of marinara sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use zucchini or yellow squash instead of eggplant.
- Make it gluten-free by using gluten-free breadcrumbs and flour.
Tips and tricks:
- Make sure to slice the eggplant evenly so they cook evenly.
- Brushing the eggplant slices with olive oil before grilling helps prevent them from sticking to the grill.
- If using an outdoor grill, make sure to oil the grates before grilling the eggplant slices.
- Let the eggplant cool for a few minutes before assembling the layers to prevent them from falling apart.
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 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through on the grill. Slice them thinner for faster and more even cooking.
- If the eggplant slices are falling apart, let them cool for a few minutes before assembling the layers.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and grilling. Keep hot foods hot and cold foods cold to prevent bacteria growth.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and slightly sweet from the tomato sauce.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian