Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1 cup tomato sauce
- 1 cup shredded Kaşar cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the eggplant slices on a wire rack and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, mix together the breadcrumbs, Parmesan cheese, salt, black pepper, garlic powder, oregano, basil, thyme, and red pepper flakes.
5. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture. Place the breaded eggplant slices on a baking sheet.
6. Bake the eggplant slices for 20-25 minutes, or until golden brown and crispy.
7. In a large skillet, heat the tomato sauce over medium heat.
8. Place a layer of the baked eggplant slices in an oven-safe baking dish. Spoon some of the tomato sauce over the eggplant slices, then sprinkle with shredded Kaşar cheese. Repeat the layers until all the eggplant slices are used up.
9. Bake the eggplant Parmesan for 15-20 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 365
Fat: 14g
Carbohydrates: 42g
Protein: 19g
Sodium: 1180mg
Sugar: 8g
Fiber: 9g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Kaşar cheese.
- Instead of tomato sauce, you can use marinara sauce or homemade tomato sauce.
Variations:
- Add sliced mushrooms or bell peppers to the tomato sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the Parmesan cheese and using a vegetarian-friendly tomato sauce.
Tips and tricks:
- Make sure to rinse the eggplant slices after salting them to remove excess salt.
- Use a wire rack to bake the eggplant slices to ensure they get crispy on both sides.
- Use a food processor to make homemade breadcrumbs from stale bread.
- Let the eggplant Parmesan cool for a few minutes before serving to prevent it from falling apart.
Storage instructions:
Store leftover eggplant Parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant Parmesan in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant Parmesan on a large platter and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad for a complete meal.
- Pair with garlic bread for a comforting and satisfying meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are soggy, make sure to rinse them well after salting them and pat them dry with paper towels.
- If the eggplant Parmesan is too dry, add more tomato sauce or cheese.
Food safety advice:
- Make sure to rinse the eggplant slices well after salting them to remove excess salt.
- Store leftover eggplant Parmesan in the refrigerator for up to 3 days.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in Naples. It is typically made with breaded and fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the eggplant Parmesan hot with a side salad and garlic bread for a complete meal.
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Region: Turkish