Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Wire rack
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
5. Dip each eggplant slice in the flour, then the eggs, and finally the panko breadcrumbs, pressing the breadcrumbs onto the eggplant to coat well.
6. Place the breaded eggplant slices on a wire rack set on a baking sheet.
7. Bake the eggplant slices for 20-25 minutes, or until golden brown and crispy.
8. In a 9x13 inch baking dish, spread a thin layer of marinara sauce.
9. Arrange half of the baked eggplant slices on top of the sauce.
10. Sprinkle half of the grated Parmesan cheese and half of the shredded mozzarella cheese over the eggplant.
11. Repeat the layers with the remaining eggplant slices, marinara sauce, Parmesan cheese, and mozzarella cheese.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Sprinkle chopped fresh parsley over the top of the dish before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 16g
Saturated Fat: 8g
Cholesterol: 87mg
Sodium: 1050mg
Carbohydrates: 36g
Fiber: 7g
Sugar: 11g
Protein: 22g
Substitutions for ingredients:
- Gluten-free flour and breadcrumbs can be used to make this recipe gluten-free.
- Vegan cheese can be used instead of Parmesan and mozzarella cheese to make this recipe vegan.
Variations:
- Add sliced mushrooms or spinach to the layers for extra flavor and nutrition.
- Use zucchini instead of eggplant for a lighter version of this recipe.
- Add cooked ground beef or sausage to the marinara sauce for a meaty version of this recipe.
Tips and tricks:
- Make sure to pat the eggplant slices dry after rinsing them to ensure they get crispy in the oven.
- Use a wire rack to bake the eggplant slices to prevent them from getting soggy.
- Let the dish rest for 5-10 minutes before serving to allow the cheese to set.
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 Mish and Eggplant Parmesan in individual baking dishes for a restaurant-style presentation.
Garnishes:
Sprinkle chopped fresh basil or oregano over the top of the dish before serving.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are not getting crispy, try baking them for a few extra minutes or broiling them for a minute or two at the end of the baking time.
- If the dish is too watery, try salting the eggplant slices for a longer period of time to draw out more moisture.
Food safety advice:
Make sure to cook the eggplant slices to an internal temperature of 165°F to ensure they are safe to eat.
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 Mish and Eggplant Parmesan with a glass of red wine for a perfect pairing.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Cheesy, Herby, Comforting