Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 2 cups of all-purpose flour
- 4 large eggs, beaten
- 2 cups of Italian seasoned breadcrumbs
- 1/2 cup of grated Oltermanni cheese
- 1/2 cup of grated Parmesan cheese
- 2 cups of marinara sauce
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
- Olive oil for frying
Special Equipment Needed:
- Baking sheet
- Wire rack
- Large skillet
- Paper towels
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Place the sliced eggplants on a baking sheet and sprinkle with salt. Let them sit for 30 minutes to draw out the moisture.
3. Pat the eggplant slices dry with paper towels.
4. Set up a breading station with three bowls. Fill one with flour, one with beaten eggs, and one with breadcrumbs.
5. Dip each eggplant slice in the flour, then the egg, and finally the breadcrumbs. Place the breaded slices on a wire rack.
6. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
7. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Place the fried slices on a paper towel-lined plate to drain excess oil.
8. In a separate bowl, mix together the grated Oltermanni and Parmesan cheeses.
9. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
10. Layer half of the fried eggplant slices on top of the sauce.
11. Sprinkle half of the cheese mixture on top of the eggplant.
12. Add another layer of marinara sauce on top of the cheese.
13. Repeat the layers with the remaining eggplant slices, cheese mixture, and marinara sauce.
14. Bake the eggplant parmesan for 25-30 minutes, until the cheese is melted and bubbly.
15. Garnish with chopped fresh basil.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat: 18g
Carbohydrates: 43g
Protein: 20g
Sodium: 880mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- Instead of Oltermanni cheese, you can use any other type of cheese that melts well, such as mozzarella or provolone.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
- Instead of marinara sauce, you can use tomato sauce or homemade tomato sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the recipe.
- Add a layer of cooked ground beef or sausage for a meaty version of the dish.
Tips and Tricks:
- Make sure to pat the eggplant slices dry before breading them to prevent them from becoming soggy.
- Use a wire rack to let the breaded eggplant slices sit for a few minutes before frying to help the breading stick better.
- Fry the eggplant slices in batches to prevent overcrowding the pan and ensure even cooking.
- Use a spoon to spread the marinara sauce evenly over each layer of eggplant.
- Let the eggplant parmesan cool for a few minutes before 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, place the eggplant parmesan in a preheated oven at 350°F for 15-20 minutes, until heated through.
Presentation Ideas:
Serve the eggplant parmesan on a large platter with a sprinkle of fresh basil on top.
Garnishes:
Chopped fresh basil
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic mashed potatoes
- Roasted asparagus
- Grilled corn on the cob
Troubleshooting Advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
- If the breading is falling off the eggplant slices, try pressing the breadcrumbs onto the eggplant more firmly.
- If the cheese is not melting properly, try broiling the dish for a few minutes at the end of the cooking time.
Food Safety Advice:
- Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
- Store any leftover eggplant parmesan in the refrigerator within 2 hours of cooking.
Food History:
Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor Profiles:
Savory, cheesy, tangy, and slightly sweet.
Serving Suggestions:
Serve the eggplant parmesan as a main dish for dinner or as a side dish for a larger meal.
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