Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
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. Place the sliced eggplant on a wire rack and sprinkle with salt. Let sit for 30 minutes to remove excess moisture.
3. Rinse the eggplant slices and pat dry with paper towels.
4. Place the flour in a shallow dish. In another shallow dish, beat the eggs. In a third shallow dish, mix together the breadcrumbs, Parmesan cheese, basil, parsley, salt, and black pepper.
5. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
6. Heat the olive oil in a large skillet over medium-high heat. Working in batches, cook the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
7. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices on top, followed by a layer of marinara sauce and a layer of shredded mozzarella cheese. Repeat layers until all ingredients are used up, ending with a layer of mozzarella cheese on top.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
9. Let the eggplant Parmigiana cool for 5-10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
Sodium: 1150mg
Carbohydrates: 38g
Fiber: 7g
Sugar: 12g
Protein: 21g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of regular breadcrumbs for a crunchier texture.
- Fresh oregano can be used instead of basil or parsley for a different flavor.
Variations:
- Add cooked ground beef or sausage to the marinara sauce for a meaty version.
- Use zucchini or yellow squash instead of eggplant for a different twist.
- Add sliced mushrooms or bell peppers to the layers for added flavor and nutrition.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a wire rack to remove excess moisture from the eggplant slices before breading and cooking.
- Press the breadcrumb mixture onto the eggplant slices to ensure a crispy coating.
- Let the eggplant Parmigiana cool for a few minutes before serving to allow the layers 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 microwave or oven until heated through.
Presentation ideas:
Serve the eggplant Parmigiana on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh basil or parsley can be used as a garnish.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
- If the breadcrumb coating falls off during cooking, press it on more firmly next time.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
Eggplant Parmigiana is a traditional Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian