Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups Italian-seasoned breadcrumbs
- 4 eggs, beaten
- 1/4 cup olive oil
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together flour, salt, and black pepper.
3. In another shallow dish, place beaten eggs.
4. In a third shallow dish, place breadcrumbs.
5. Dip each eggplant slice in flour mixture, then egg mixture, and finally in breadcrumbs, pressing to coat well.
6. Place breaded eggplant slices on a wire rack.
7. Heat olive oil in a large skillet over medium-high heat.
8. Fry eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
9. Drain fried eggplant slices on a paper towel-lined plate.
10. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
11. Arrange half of the fried eggplant slices on top of the sauce.
12. Spread another cup of marinara sauce over the eggplant slices.
13. Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese over the sauce.
14. Repeat layers with remaining eggplant slices, marinara sauce, and cheeses.
15. Cover baking dish with foil and bake for 25 minutes.
16. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
17. Let cool for a few minutes before serving.
18. Garnish with fresh basil leaves.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 25g
Saturated Fat: 10g
Cholesterol: 135mg
Sodium: 1520mg
Carbohydrates: 41g
Fiber: 6g
Sugar: 13g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a gluten-free version.
- Any type of shredded cheese can be used instead of mozzarella cheese.
- Panko breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a crunchier texture.
Variations:
- Add sliced mushrooms or chopped spinach to the marinara sauce for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on this classic dish.
- Make a vegan version by using vegan cheese and egg substitute.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a wire rack to allow excess oil to drip off the eggplant slices after frying.
- Use a good quality marinara sauce for the best flavor.
- Let the eggplant parmesan cool for a few minutes before serving to allow the cheese to set.
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:
Garlic bread and a side salad make great accompaniments to this dish.
Suggested side dishes:
Side salad, garlic bread, roasted vegetables.
Troubleshooting advice:
- If the eggplant slices are not crispy enough, try frying them for a little longer or increasing the heat slightly.
- If the eggplant parmesan is too watery, try draining excess liquid from the marinara sauce before assembling the dish.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve hot with a side salad and garlic bread for a complete meal.
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