Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 jar (24 ounces) marinara sauce
- 1 pound Metsovone cheese, sliced
- Fresh basil leaves, chopped (optional)
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. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, combine the breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
4. Place the coated eggplant slices on a wire rack set on a baking sheet. Drizzle the olive oil over the eggplant slices.
5. Bake the eggplant slices for 20-25 minutes, until golden brown and crispy.
6. In a large skillet, heat the marinara sauce over medium heat.
7. In a 9x13 inch baking dish, spread a layer of the marinara sauce on the bottom. Arrange half of the baked eggplant slices on top of the sauce. Cover the eggplant with half of the Metsovone cheese slices. Repeat with another layer of sauce, eggplant, and cheese.
8. Bake the eggplant Parmesan for 20-25 minutes, until the cheese is melted and bubbly.
9. Garnish with chopped fresh basil leaves, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 472
Fat: 27g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 1338mg
Carbohydrates: 34g
Fiber: 6g
Sugar: 10g
Protein: 24g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as mozzarella or provolone, instead of Metsovone cheese.
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the cheese or using a vegan cheese alternative.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before coating and baking.
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to press the breadcrumbs onto the eggplant slices to ensure they stick well.
Storage instructions:
Leftovers can be stored 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 10-15 minutes, until heated through.
Presentation ideas:
Serve the eggplant Parmesan on a large platter, garnished with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are soggy, make sure to bake them on a wire rack to allow air to circulate around them.
- If the cheese is not melting, try broiling the eggplant Parmesan for a few minutes to melt the cheese.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve the eggplant Parmesan hot, with a side salad or garlic bread.
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Region: Greek