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
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 4 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. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, chopped parsley, and chopped basil.
5. Dip each eggplant slice into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
6. Place the coated eggplant slices on a wire rack set over a baking sheet.
7. Heat the skillet over medium-high heat and add enough oil to coat the bottom of the pan.
8. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
9. Remove the eggplant slices from the skillet and place them on a paper towel-lined plate to drain any excess oil.
10. In the baking dish, spread a layer of marinara sauce on the bottom.
11. Arrange a layer of fried eggplant slices on top of the sauce.
12. Sprinkle a layer of shredded mozzarella cheese over the eggplant.
13. Repeat layers until all ingredients are used up, ending with a layer of marinara sauce and shredded mozzarella cheese on top.
14. Cover the baking dish with foil and bake for 25-30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 380
Fat: 17g
Saturated Fat: 8g
Cholesterol: 110mg
Sodium: 1230mg
Carbohydrates: 36g
Fiber: 6g
Sugar: 11g
Protein: 21g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
- Vegan Parmesan cheese can be used instead of grated Parmesan cheese.
- Vegan mozzarella cheese can be used instead of shredded mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use zucchini or yellow squash instead of eggplant.
- Use a different type of cheese, such as provolone or fontina.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a wire rack to help the eggplant slices stay crispy.
- If you don't want to fry the eggplant, you can bake them in the oven at 400°F for 20-25 minutes instead.
- Let the eggplant parmesan cool for a few minutes before cutting into it to prevent it from falling apart.
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 the eggplant parmesan on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Chopped fresh herbs, such as parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook all the way through. Make sure to slice them thinly.
- If the eggplant slices are too thin, they may become too crispy and dry out. Make sure to slice them evenly.
Food safety advice:
- Make sure to cook the eggplant slices all the way through to prevent any foodborne illness.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the region of Campania. It is traditionally made with breaded and fried eggplant slices, layered with tomato sauce and cheese, and baked in the oven.
Flavor profiles:
Savory, cheesy, tangy, herbaceous.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian