Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large frying pan
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large frying pan over medium-high heat.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and coat them in breadcrumbs.
4. Fry the eggplant slices in the hot oil until golden brown on both sides.
5. Drain the fried eggplant slices on paper towels to remove excess oil.
6. In a baking dish, spread a layer of marinara sauce on the bottom.
7. Arrange a layer of fried eggplant slices on top of the sauce.
8. Sprinkle grated Parmesan cheese on top of the eggplant slices.
9. Add another layer of marinara sauce on top of the Parmesan cheese.
10. Add a layer of sliced mozzarella cheese on top of the marinara sauce.
11. Repeat the layers until all the ingredients are used up, ending with a layer of mozzarella cheese on top.
12. Cover the baking dish with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
14. Let the eggplant Parmigiana cool for 10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 40g
- Protein: 24g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Low-fat mozzarella cheese can be used instead of fresh mozzarella cheese.
Variations:
- Add sliced zucchini or yellow squash to the eggplant layers for a vegetable medley Parmigiana.
- Use ground beef or sausage in the marinara sauce for a meaty version.
- Use ricotta cheese instead of mozzarella cheese for a creamier texture.
Tips and tricks:
- Salt the eggplant slices before frying to remove excess moisture and bitterness.
- Use a mandoline slicer to ensure even slices of eggplant.
- Use a non-stick frying pan to reduce the amount of oil needed for frying.
- Let the eggplant Parmigiana cool for 10 minutes before serving to allow the layers to set.
Storage instructions:
- Store leftover eggplant Parmigiana in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eggplant Parmigiana in the oven at 350°F for 20-25 minutes until heated through.
Presentation ideas:
- Serve the eggplant Parmigiana on a large platter with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Garlic bread
- Green salad
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through and become mushy.
- If the eggplant Parmigiana is too watery, drain the marinara sauce before using it in the recipe.
Food safety advice:
- Make sure the eggplant slices are cooked through before assembling the dish.
- Store leftover eggplant Parmigiana in the refrigerator and reheat thoroughly before consuming.
Food history:
- Eggplant Parmigiana is a traditional Italian dish that originated in the southern region of Italy.
Flavor profiles:
- Savory, cheesy, and tomatoey.
Serving suggestions:
- Serve the eggplant Parmigiana as a main course for dinner.
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Region: Italian