Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups of all-purpose flour
- 4 eggs, beaten
- 2 cups of Italian seasoned breadcrumbs
- 1 cup of grated Parmesan cheese
- 1/2 cup of olive oil
- 4 cups of marinara sauce
- 1 pound of fresh mozzarella cheese, sliced
- Salt and pepper to taste
Special equipment needed:
- Large baking sheet
- Three shallow dishes for flour, eggs, and breadcrumbs
- Skillet or frying pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Start by preparing the eggplant. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out excess moisture.
3. Rinse the eggplant slices with cold water and pat them dry with paper towels.
4. Set up three shallow dishes for the flour, eggs, and breadcrumbs.
5. Dredge each eggplant slice in flour, then dip it in the beaten eggs, and coat it in breadcrumbs.
6. Heat the olive oil in a skillet or frying pan over medium-high heat.
7. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
8. Spread a thin layer of marinara sauce on the bottom of a large baking sheet.
9. Arrange a layer of fried eggplant slices on top of the marinara sauce.
10. Sprinkle a layer of grated Parmesan cheese over the eggplant.
11. Add another layer of marinara sauce and repeat with another layer of eggplant and Parmesan cheese.
12. Top with sliced fresh mozzarella cheese.
13. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
14. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 1200mg
Carbohydrates: 40g
Fiber: 6g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Gluten-free breadcrumbs or almond flour can be used instead of Italian seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
- Vegetable oil can be used instead of olive oil.
Variations:
- Add sliced mushrooms or bell peppers between the layers of eggplant.
- Use zucchini or yellow squash instead of eggplant.
- Add cooked ground beef or sausage to the marinara sauce for a meaty version.
Tips and tricks:
- Make sure to slice the eggplant evenly for even cooking.
- Use a mandoline slicer to make the slicing process easier.
- Use fresh marinara sauce for the best flavor.
- Let the eggplant sit for a few minutes after frying to remove excess oil.
Storage instructions:
- Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eggplant parmesan in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a large platter with fresh basil leaves on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the eggplant slices are too thin, they may become soggy when frying.
- If the eggplant slices are too thick, they may not cook through.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Cook the eggplant parmesan to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
- Savory
- Cheesy
- Tangy
Serving suggestions:
- Serve the eggplant parmesan as a main course for dinner or as a side dish for a larger meal.
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Region: Italian