Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp 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
- Wire rack
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together flour, salt, and black pepper.
3. In another shallow dish, beat eggs.
4. In a third shallow dish, mix together breadcrumbs and Parmesan cheese.
5. Dredge each eggplant slice in the flour mixture, then dip in the beaten eggs, and coat in the breadcrumb mixture.
6. Place the coated eggplant slices on a wire rack set on top of a baking sheet.
7. Bake the eggplant slices for 20 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 in a single layer on top of the sauce.
10. Spoon half of the remaining marinara sauce over the eggplant slices.
11. Sprinkle half of the shredded mozzarella cheese on top of the sauce.
12. Repeat layers with remaining eggplant slices, sauce, and mozzarella cheese.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
15. Sprinkle chopped fresh basil on top of the eggplant Parmesan before serving.
Time:
Preparation time: 30 minutes
Cooking time: 55 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 437
Fat: 18g
Saturated Fat: 8g
Cholesterol: 126mg
Sodium: 1741mg
Carbohydrates: 45g
Fiber: 7g
Sugar: 13g
Protein: 23g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Vegan Parmesan cheese can be used instead of regular Parmesan cheese.
- Vegan mozzarella cheese can be used instead of regular mozzarella cheese.
Variations:
- Add sliced mushrooms or roasted red peppers to the layers.
- Use zucchini or yellow squash instead of eggplant.
- Use ground beef or sausage in the marinara sauce.
- Make a vegetarian version by omitting the meat and adding spinach or kale to the layers.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a wire rack to bake the eggplant slices so that they get crispy on both sides.
- Use a good quality marinara sauce for the best flavor.
- Let the eggplant Parmesan cool for a few minutes before serving to allow the layers to set.
Storage instructions:
Leftover eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F. Place the eggplant Parmesan in a baking dish and cover with foil. Bake for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the eggplant Parmesan in individual baking dishes for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or additional grated Parmesan cheese on top of the eggplant Parmesan before serving.
Pairings:
Serve the eggplant Parmesan with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are not crispy enough, bake them for a few more minutes.
- If the eggplant Parmesan is too watery, let it cool for a few minutes before serving.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with layers of fried eggplant, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, tangy, and slightly sweet.
Serving suggestions:
Serve the eggplant Parmesan with a glass of red wine for a delicious and satisfying meal.
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Region: Italian