Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1 cup all-purpose flour
- 4 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
- 2 cups marinara sauce
- 8 oz. fresh mozzarella cheese, sliced
- Fresh basil leaves, for garnish
Special equipment needed:
- Baking sheet
- Wire rack
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper and place a wire rack on top.
2. Place flour in a shallow bowl. In another shallow bowl, beat eggs. In a third shallow bowl, combine breadcrumbs, parmesan cheese, salt, and pepper.
3. Dip each eggplant slice in flour, then in beaten eggs, and finally in breadcrumb mixture, pressing to coat well.
4. Heat olive oil in a skillet over medium heat. Working in batches, cook eggplant slices until golden brown on both sides, about 2-3 minutes per side. Transfer to wire rack to drain excess oil.
5. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange half of the eggplant slices in a single layer on top of the sauce.
6. Place a slice of mozzarella cheese on each eggplant slice. Top with remaining eggplant slices, and cover with remaining marinara sauce.
7. Bake for 25-30 minutes, or until cheese is melted and bubbly.
8. Garnish with fresh basil leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 438
Fat: 22g
Saturated Fat: 8g
Cholesterol: 151mg
Sodium: 1428mg
Carbohydrates: 38g
Fiber: 7g
Sugar: 10g
Protein: 22g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a gluten-free version.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or spinach to the marinara sauce for a vegetable-packed version.
- Use zucchini instead of eggplant for a lighter version.
- Add cooked ground beef or sausage to the marinara sauce for a meaty version.
Tips and tricks:
- Make sure to drain excess oil from eggplant slices by placing them on a wire rack after cooking.
- Use fresh mozzarella cheese for best results.
- Serve with a side of garlic bread or a green salad.
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 on a platter with fresh basil leaves and a sprinkle of parmesan cheese.
Garnishes:
Fresh basil leaves and grated parmesan cheese.
Pairings:
Garlic bread, green salad, or a glass of red wine.
Suggested side dishes:
Garlic bread or a green salad.
Troubleshooting advice:
- If eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
- If the eggplant slices are not crispy enough, increase the cooking time in the skillet.
Food safety advice:
Make sure to cook eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern regions of Italy.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve hot as a main dish or as a side dish.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Cheesy, Creamy, Tangy, Garlicky, Herby, Umami