Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, season flour with salt and pepper. In another shallow dish, beat eggs. In a third shallow dish, mix breadcrumbs and Parmesan cheese.
3. Dip eggplant slices in flour, then in eggs, and finally in breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown on both sides. Drain on paper towels.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top, followed by a layer of sliced mozzarella cheese. Repeat layers until all ingredients are used up, ending with a layer of mozzarella cheese on top.
6. Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
7. Let cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 450
- Fat: 22g
- Carbohydrates: 38g
- Protein: 25g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced tomatoes or roasted red peppers between layers for extra flavor.
- Use zucchini instead of eggplant for a lighter version.
- Make a meat version by adding cooked ground beef or Italian sausage to the marinara sauce.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a mandoline to slice the eggplant for even thickness.
- Salt the eggplant slices and let them sit for 30 minutes before frying to remove excess moisture and bitterness.
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 bed of fresh arugula or spinach.
- Garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Garlic bread
- Green salad
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 avoid any risk of foodborne illness.
Food history:
- Eggplant Parmigiana is a traditional Italian dish that originated in the southern region of Italy.
Flavor profiles:
- Savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian