Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups of Italian seasoned breadcrumbs
- 1 cup of all-purpose flour
- 3 eggs, beaten
- 1/2 cup of grated Parmesan cheese
- 1/2 pound of Maria Provolone cheese, sliced
- 4 cups of marinara sauce
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
3. In another shallow dish, add the flour.
4. In a third shallow dish, beat the eggs.
5. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture. Make sure each slice is coated evenly.
6. Heat a large skillet over medium heat and add enough olive oil to cover the bottom of the pan.
7. Fry the eggplant slices in batches until they are golden brown on both sides. Place the fried slices on a paper towel-lined plate to remove any excess oil.
8. In a baking dish, spread a thin layer of marinara sauce on the bottom.
9. Add a layer of fried eggplant slices on top of the sauce.
10. Add a layer of Maria Provolone cheese slices on top of the eggplant.
11. Repeat the layers until all the eggplant slices and cheese are used up.
12. Top the final layer with the remaining marinara sauce.
13. Bake in the preheated oven for 30-35 minutes or until the cheese is melted and bubbly.
14. Let the dish cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 8g
Cholesterol: 127mg
Sodium: 1200mg
Carbohydrates: 45g
Fiber: 6g
Sugar: 10g
Protein: 21g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Maria Provolone.
- Panko breadcrumbs can be used instead of Italian seasoned breadcrumbs.
Variations:
- Add sliced mushrooms or bell peppers to the layers for added flavor.
- Use zucchini instead of eggplant for a lighter version.
- Add a layer of cooked ground beef or sausage for a meaty twist.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a mandoline slicer to make the slicing process easier.
- If you don't want to fry the eggplant, you can bake them in the oven at 400°F for 15-20 minutes.
Storage instructions:
- Store any leftovers 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 dish on a large platter with fresh basil leaves on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the eggplant is too watery, sprinkle salt on the slices and let them sit for 30 minutes before frying.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any foodborne illnesses.
Food history:
- Eggplant Parmesan is a traditional Italian dish that originated in the southern region of Italy.
Flavor profiles:
- Savory, cheesy, and tomatoey.
Serving suggestions:
- Serve the dish hot and fresh out of the oven.
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Region: Italian