Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large non-stick skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt over the eggplant slices and let them sit for 30 minutes to remove excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
5. Dip each eggplant slice in the flour, then the beaten eggs, and finally the breadcrumbs.
6. Heat the olive oil in a large non-stick skillet over medium heat.
7. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side.
8. Remove the eggplant slices from the skillet and place them on a paper towel-lined plate to remove excess oil.
9. In a baking dish, spread a layer of marinara sauce on the bottom.
10. Arrange a layer of eggplant slices on top of the sauce.
11. Sprinkle grated Parmesan cheese over the eggplant slices.
12. Repeat the layers until all the eggplant slices are used up.
13. Top the final layer with shredded mozzarella cheese.
14. Cover the baking dish with aluminum foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 45 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 29g
Protein: 16g
Sodium: 870mg
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs for a gluten-free version.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers between the layers for extra flavor.
- Use zucchini instead of eggplant for a lighter version.
- Add cooked ground beef or sausage to the marinara sauce for a meaty version.
Tips and tricks:
- Make sure to remove excess moisture from the eggplant slices to prevent them from becoming soggy.
- Use a non-stick skillet to prevent the eggplant slices from sticking to the pan.
- Use a mandoline slicer to slice the eggplant evenly.
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 on a platter with fresh basil leaves on top for a pop of color.
Garnishes:
Fresh basil leaves, chopped parsley, or grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
If the eggplant slices are too thick, they may not cook through. Make sure to slice them thinly.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent foodborne illness.
Food history:
Eggplant Parmigiana is a classic Italian dish that originated in the region of Campania.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve hot as a main dish.
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Region: Italian