Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Marzolino di Lucardo cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowls
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt on 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. Set up a breading station by placing the flour, beaten eggs, and breadcrumbs in separate bowls.
5. Dip each eggplant slice in the flour, then the egg, and finally the breadcrumbs. Coat both sides evenly.
6. Place the breaded eggplant slices on a baking sheet and drizzle with olive oil.
7. Bake in the preheated oven for 20-25 minutes, or until golden brown.
8. In a mixing bowl, combine the Marzolino di Lucardo cheese and Parmesan cheese.
9. In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom.
10. Arrange a layer of the baked eggplant slices on top of the sauce.
11. Sprinkle the cheese mixture on top of the eggplant slices.
12. Repeat the layers of sauce, eggplant, and cheese until all ingredients are used up.
13. Cover the baking dish with foil and bake in the preheated oven for 30 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 Parmigiana cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 25g
Protein: 13g
Sodium: 580mg
Substitutions for ingredients:
- Marzolino di Lucardo cheese can be substituted with any other mild, soft cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Marinara sauce can be substituted with homemade or store-bought tomato sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers for extra flavor.
- Use zucchini instead of eggplant for a lighter version.
- Top with fresh basil or parsley before serving.
Tips and tricks:
- Make sure to remove excess moisture from the eggplant slices to prevent a soggy dish.
- Use fresh breadcrumbs for a crispier texture.
- Let the eggplant Parmigiana rest for a few minutes before serving to allow the flavors to meld together.
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 Parmigiana on a large platter and garnish with fresh herbs.
Garnishes:
Fresh basil or parsley
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of Chianti or Sangiovese wine.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through. Aim for slices that are 1/4 inch thick.
- If the eggplant Parmigiana is too watery, try using less marinara sauce or baking the eggplant slices for a few extra minutes to remove excess moisture.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use a food thermometer to ensure that the internal temperature of the dish reaches 165°F to prevent foodborne illness.
Food history:
Eggplant Parmigiana is a traditional Italian dish that originated in the region of Campania. It is typically made with fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, and slightly tangy from the tomato sauce.
Serving suggestions:
Serve the eggplant Parmigiana as a main dish for a family dinner or as a side dish for a potluck or party.
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Region: Italian