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 breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- 1/4 cup chopped fresh basil
Special equipment needed:
- Baking sheet
- Wire rack
- 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 breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, making sure to coat each slice evenly.
6. Place the coated eggplant slices on a wire rack set on a baking sheet.
7. Bake the eggplant slices for 20 minutes, or until golden brown and crispy.
8. Spread a thin layer of marinara sauce on the bottom of the baking dish.
9. Layer half of the eggplant slices on top of the sauce.
10. Cover the eggplant slices with half of the remaining marinara sauce.
11. Add a layer of sliced mozzarella cheese on top of the sauce.
12. Repeat the layers with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
15. Remove from the oven and let cool for 5 minutes before garnishing with chopped fresh basil.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 415
- Fat: 20g
- Carbohydrates: 38g
- Protein: 21g
- Sodium: 1380mg
- Fiber: 7g
Substitutions for ingredients:
- You can use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- You can use a different type of cheese, such as provolone or cheddar, instead of mozzarella.
Variations:
- You can add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor.
- You can use zucchini or yellow squash instead of eggplant for a different twist on this classic dish.
Tips and tricks:
- To make the eggplant slices extra crispy, place them on a wire rack to allow air to circulate around them while they bake.
- Make sure to evenly coat each eggplant slice with the flour, egg, and breadcrumb mixture to ensure a crispy crust.
- Let the eggplant parmesan cool for a few minutes before slicing and serving to allow the cheese to set.
Storage instructions:
- Store any leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eggplant parmesan, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a large platter, garnished with fresh basil leaves.
Garnishes:
- Chopped fresh basil leaves
Pairings:
- Serve the eggplant parmesan with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are not crispy enough, try baking them for a few extra minutes or broiling them for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggplant to prevent the spread of bacteria.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
- This dish is savory and cheesy, with a crispy crust and tender eggplant slices.
Serving suggestions:
- Serve the eggplant parmesan hot, with a side salad and garlic bread.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Tomato, Herbal, Garlicky, Tomato-Y