Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Myzithra cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
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, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the panko breadcrumbs, Myzithra cheese, and Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture. Place the coated slices onto a wire rack set over a baking sheet.
6. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the skillet. Once the oil is hot, add the eggplant slices in batches and cook until golden brown on both sides, about 2-3 minutes per side.
7. Spread a thin layer of marinara sauce on the bottom of the baking dish. Arrange a layer of eggplant slices on top of the sauce. Repeat with another layer of sauce and eggplant slices until all the eggplant slices are used up.
8. Top the eggplant slices with the shredded mozzarella cheese.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes. Sprinkle with chopped fresh basil before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 47g
Protein: 18g
Sodium: 1180mg
Fiber: 7g
Sugar: 11g
Substitutions for ingredients:
- Myzithra cheese can be substituted with feta cheese or ricotta cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or Italian-seasoned breadcrumbs.
- Marinara sauce can be substituted with tomato sauce or spaghetti sauce.
Variations:
- Add sliced mushrooms or chopped bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the recipe.
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty version of the dish.
Tips and tricks:
- Make sure to slice the eggplant into even rounds so they cook evenly.
- Use a wire rack to help the eggplant slices stay crispy during cooking.
- If you don't have Myzithra cheese, you can use another type of salty, crumbly cheese like feta or ricotta.
- To make the dish vegetarian, use a meatless marinara sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Myzithra Cheese and Eggplant Parmesan on a large platter with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic mashed potatoes
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the eggplant slices are not crispy enough, try cooking them for a little longer in the skillet before assembling the dish.
- If the cheese on top of the dish is not melted enough, try broiling the dish for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
- Use a food thermometer to make sure the internal temperature of the dish reaches 165°F before serving.
Food history:
Parmesan cheese originated in Italy and is named after the city of Parma. It is a hard, aged cheese that is often grated over pasta dishes. Myzithra cheese is a Greek cheese that is made from sheep's milk or a combination of sheep's and goat's milk.
Flavor profiles:
The Myzithra Cheese and Eggplant Parmesan has a savory, cheesy flavor with a crispy texture from the panko breadcrumbs.
Serving suggestions:
Serve the Myzithra Cheese and Eggplant Parmesan as a main course for dinner.
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Region: Greek