Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian seasoned breadcrumbs
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 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. Place the sliced eggplants on a wire rack over a baking sheet. Sprinkle with salt and let sit for 10 minutes to release excess moisture.
3. Pat the eggplant slices dry with paper towels.
4. Place the flour in a shallow dish. In another shallow dish, mix together the breadcrumbs, Parmesan cheese, salt, and black pepper.
5. Dip each eggplant slice in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to adhere.
6. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan.
7. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Remove from the pan and place on paper towels to drain excess oil.
8. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
9. Arrange the fried eggplant slices in a single layer on top of the sauce.
10. Spoon more marinara sauce on top of the eggplant slices.
11. Sprinkle shredded mozzarella cheese over the sauce.
12. Repeat the layers until all the eggplant slices are used up, ending with a layer of mozzarella cheese on top.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
15. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 8g
Cholesterol: 135mg
Sodium: 1200mg
Carbohydrates: 32g
Fiber: 6g
Sugar: 10g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of Italian seasoned breadcrumbs for a lighter and crunchier version.
- Any type of cheese can be used instead of mozzarella cheese, such as provolone or fontina.
Variations:
- Add sliced mushrooms or chopped spinach to the marinara sauce for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Make a vegetarian version by omitting the Parmesan cheese and using a vegetarian-friendly marinara sauce.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Pat the eggplant slices dry to prevent excess moisture from making the breading soggy.
- Use a wire rack to allow the eggplant slices to cool and drain excess oil.
- Use a non-stick skillet to prevent the eggplant slices from sticking to the pan.
- Use a good quality marinara sauce for the best flavor.
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 with a side salad and garlic bread for a complete meal.
Garnishes:
Garnish with fresh basil leaves or chopped parsley for a pop of color and flavor.
Pairings:
Pair with a full-bodied red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Aim for slices that are no thicker than 1/4 inch.
- If the breading is falling off the eggplant slices, make sure to press the breadcrumbs onto the eggplant to adhere.
- If the eggplant parmesan is too watery, make sure to pat the eggplant slices dry and use a good quality marinara sauce.
Food safety advice:
- Make sure to cook the eggplant slices until golden brown and crispy to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern 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 hot with a side salad and garlic bread for a complete meal.
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Region: Italian