Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 jar (24 oz) marinara sauce
- 1 lb Madonie provola cheese, sliced
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place a wire rack on top.
2. In a shallow dish, mix together the flour, salt, and black pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture. Place the coated slices on the wire rack.
4. Heat the olive oil in a large skillet over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 2-3 minutes per side. Transfer the cooked slices to a paper towel-lined plate to drain excess oil.
5. Spread a thin layer of marinara sauce on the bottom of the baking dish. Arrange a layer of eggplant slices on top, followed by a layer of Madonie provola cheese. Repeat the layers until all the eggplant and cheese are used up.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Let the eggplant parmesan cool for a few minutes before serving. Garnish with chopped fresh basil, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 470
Fat: 28g
Saturated Fat: 12g
Cholesterol: 122mg
Sodium: 1340mg
Carbohydrates: 35g
Fiber: 6g
Sugar: 10g
Protein: 21g
Substitutions for ingredients:
- Madonie provola cheese can be substituted with mozzarella cheese or any other melting cheese.
- Italian seasoned breadcrumbs can be substituted with plain breadcrumbs and Italian seasoning.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use zucchini or yellow squash instead of eggplant.
- Make a meaty version by adding cooked ground beef or Italian sausage to the marinara sauce.
Tips and tricks:
- Salt the eggplant slices and let them sit for 30 minutes before coating them to remove excess moisture and bitterness.
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to drain excess oil from the cooked eggplant slices to prevent the dish from becoming too greasy.
Storage instructions:
Leftovers 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.
Garnishes:
Chopped fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sauteed spinach
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry during cooking. Make sure to slice them evenly and not too thin.
- If the eggplant parmesan is too watery, it may be because the eggplant slices were not salted and drained properly. Make sure to follow this step to remove excess moisture.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy. It is traditionally made with breaded and fried eggplant slices, layered with tomato sauce and mozzarella cheese, and baked until bubbly and golden brown.
Flavor profiles:
Savory, cheesy, tangy, and slightly sweet.
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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Region: Italian