Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup of Maioc-Magnocca Gordana cheese, grated
- 1 cup of Parmesan cheese, grated
- 1 cup of all-purpose flour
- 3 eggs, beaten
- 2 cups of Italian seasoned breadcrumbs
- 1/4 cup of olive oil
- 1 jar of marinara sauce
- Salt and pepper to taste
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. Season the eggplant slices with salt and pepper on both sides.
3. Place the flour, beaten eggs, and breadcrumbs in separate bowls.
4. Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and coat it with breadcrumbs.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side.
7. Drain the fried eggplant slices on a wire rack.
8. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
9. Arrange a layer of fried eggplant slices on top of the sauce.
10. Sprinkle a layer of Maioc-Magnocca Gordana cheese and Parmesan cheese on top of the eggplant slices.
11. Repeat the layers of sauce, eggplant, and cheese until all ingredients are used up.
12. Cover the baking dish with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
14. Let the eggplant parmesan cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 38g
- Protein: 20g
- Sodium: 900mg
Substitutions for ingredients:
- You can substitute Maioc-Magnocca Gordana cheese with any other type of cheese that melts well, such as mozzarella or provolone.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- You can add sliced mushrooms or spinach to the layers of eggplant and cheese for extra flavor and nutrition.
- You can use zucchini or yellow squash instead of eggplant for a different twist on this classic dish.
Tips and tricks:
- To make the eggplant slices less bitter, you can salt them and let them sit for 30 minutes before rinsing and drying them.
- To make this recipe ahead of time, you can assemble the layers of eggplant and cheese in the baking dish and refrigerate it until ready to bake.
- To make this recipe more crispy, you can bake the eggplant slices on a wire rack instead of frying them.
Storage instructions:
- You can store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat leftover eggplant parmesan, preheat the oven to 350°F and bake for 15-20 minutes until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a large platter with fresh basil leaves and a sprinkle of Parmesan cheese on top.
Garnishes:
- Fresh basil leaves
- Shredded Parmesan cheese
Pairings:
- Serve the eggplant parmesan with a side of garlic bread and a green salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Green salad
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy or burnt during frying or baking.
- If the eggplant parmesan is too watery, you may have used too much sauce or not drained the fried eggplant slices enough.
Food safety advice:
- Make sure to cook the eggplant parmesan to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
- The eggplant parmesan has a savory, cheesy, and slightly tangy flavor from the marinara sauce.
Serving suggestions:
- Serve the eggplant parmesan as a main dish for a family dinner or a potluck party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian