Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 lb. Lucanica sausage, casings removed
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- 1/4 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and finally coat them in breadcrumbs.
4. Fry the eggplant slices in the hot oil until golden brown on both sides. Remove them from the skillet and place them on paper towels to drain.
5. In the same skillet, cook the Lucanica sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
6. In a baking dish, spread a layer of marinara sauce on the bottom.
7. Arrange a layer of fried eggplant slices on top of the sauce.
8. Sprinkle some grated Parmesan cheese over the eggplant slices.
9. Add a layer of cooked Lucanica sausage on top of the Parmesan cheese.
10. Cover the sausage with another layer of marinara sauce.
11. Sprinkle some shredded mozzarella cheese over the sauce.
12. Repeat the layers until all the ingredients are used up, ending with a layer of mozzarella cheese on top.
13. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
15. Let the Parmigiana cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Sodium: 1100mg
Substitutions for ingredients:
- You can use any type of sausage in place of Lucanica.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of cheese can be used in place of mozzarella cheese.
Variations:
- You can add sliced mushrooms or bell peppers to the layers.
- You can use zucchini or yellow squash instead of eggplant.
- You can make a vegetarian version by omitting the sausage.
Tips and tricks:
- Make sure to drain the fried eggplant slices on paper towels to remove excess oil.
- Use a good quality marinara sauce for the best flavor.
- You can make the Parmigiana ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Leftover Parmigiana can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Parmigiana in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the Parmigiana on a large platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the Parmigiana is too watery, try draining the marinara sauce before using it.
Food safety advice:
- Make sure to cook the sausage thoroughly to avoid any foodborne illnesses.
Food history:
- Parmigiana is a traditional Italian dish that originated in the region of Campania.
Flavor profiles:
- Savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve the Parmigiana hot with a side salad and garlic bread.
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Region: Italian