Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
Special equipment needed:
- Baking sheet
- 3 shallow bowls
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow bowl, mix together the flour, salt, and black pepper.
3. In another shallow bowl, beat the eggs.
4. In a third shallow bowl, mix together the breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice in the flour mixture, then the egg mixture, and finally the breadcrumb mixture.
6. Place the coated eggplant slices on a baking sheet and bake for 20 minutes, or until golden brown.
7. In a large skillet, heat the marinara sauce over medium heat.
8. In a 9x13 inch baking dish, spread a layer of the marinara sauce.
9. Place a layer of the baked eggplant slices on top of the sauce.
10. Sprinkle a layer of shredded mozzarella cheese on top of the eggplant.
11. Repeat layers until all ingredients are used, ending with a layer of marinara sauce and shredded mozzarella cheese.
12. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
13. Let cool for 5 minutes, then sprinkle chopped fresh basil on top before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 50-60 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 476
- Fat: 20g
- Carbohydrates: 51g
- Protein: 24g
- Fiber: 8g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free option.
- Panko breadcrumbs can be used instead of Italian seasoned breadcrumbs for a different texture.
Variations:
- Add sliced mushrooms or spinach to the marinara sauce for added flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- Salt the eggplant slices before breading to remove excess moisture and prevent sogginess.
- Use a mandoline slicer to ensure even slices of eggplant.
- Make the dish ahead of time and refrigerate until ready to bake for an easy weeknight dinner.
Storage instructions:
- Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve on a bed of fresh arugula or spinach for added color and nutrition.
- Garnish with fresh basil leaves or chopped parsley.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy or burnt in the oven.
- If the eggplant slices are too thick, they may not cook through properly and become soggy.
Food safety advice:
- Make sure the eggplant is thoroughly washed before slicing and cooking.
- Use a food thermometer to ensure the internal temperature of the dish reaches 165°F.
Food history:
- Eggplant parmesan originated in southern Italy and is a popular dish in Italian-American cuisine.
Flavor profiles:
- Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
- Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian