Italian > Eggplant > Eggplant Parmesan

Kuka's Eggplant Parmesan Recipe

Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Parchment paper
- 3 shallow bowls
- 9x13 inch baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs mixed with grated Parmesan cheese and chopped fresh basil.

3. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat it well.

4. Place the breaded eggplant slices on the prepared baking sheet and season with salt and pepper.

5. Bake the eggplant slices for 20-25 minutes, or until golden brown and crispy.

6. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

7. Arrange half of the baked eggplant slices in a single layer over the sauce.

8. Spoon another layer of marinara sauce over the eggplant slices, followed by a layer of shredded mozzarella cheese.

9. Repeat with the remaining eggplant slices, sauce, and cheese.

10. Cover the baking dish with foil and bake for 30 minutes.

11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

12. Let the eggplant parmesan cool for a few minutes before serving.

Preparation time: 30 minutes
Cooking time: 55 minutes
Serving size:
6-8 servings

Nutritional information:
Calories: 365
Fat: 16g
Carbohydrates: 36g
Protein: 20g
Sodium: 1010mg
Fiber: 6g
Sugar: 10g

Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs.
- Vegan cheese can be used instead of mozzarella cheese.
- Fresh parsley or oregano can be used instead of basil.

- Add sliced mushrooms or bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Add a layer of cooked ground beef or sausage between the eggplant slices and sauce.

Tips and tricks:
- Salt the eggplant slices before breading them to draw out excess moisture and prevent them from becoming soggy.
- Use a mandoline slicer to slice the eggplant evenly and quickly.
- Make the eggplant parmesan ahead of time and refrigerate or freeze it for later.

Storage instructions:
Leftover eggplant parmesan can be stored 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 15-20 minutes, or until heated through.

Presentation ideas:
Serve the eggplant parmesan on a large platter and garnish with fresh basil leaves.

Fresh basil leaves

Garlic bread, Caesar salad, red wine

Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, steamed green beans

Troubleshooting advice:
If the eggplant slices are too thin, they may become too crispy and dry. If they are too thick, they may not cook through properly.

Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking it. Keep the eggplant parmesan refrigerated until ready to serve.

Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.

Flavor profiles:
Savory, cheesy, tangy, herbaceous

Serving suggestions:
Serve the eggplant parmesan as a main dish for dinner or as a side dish for a larger meal.

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Taste: Savory, Cheesy, Garlicky, Herby, Tangy, Tomatoey