Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
5. Heat enough olive oil in a large skillet over medium-high heat to cover the bottom of the pan.
6. Dredge each eggplant slice in flour, then dip it in beaten eggs, and coat it in the breadcrumb mixture.
7. Fry the eggplant slices in the hot oil until golden brown on both sides, about 2-3 minutes per side.
8. Remove the fried eggplant slices from the skillet and place them on paper towels to drain excess oil.
9. Spread a thin layer of marinara sauce on the bottom of a baking dish.
10. Arrange a layer of fried eggplant slices on top of the sauce.
11. Spoon more marinara sauce over the eggplant slices, then add a layer of sliced mozzarella cheese.
12. Repeat the layers until all the eggplant slices are used up, ending with a layer of marinara sauce and sliced mozzarella cheese on top.
13. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
14. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
15. Let the eggplant Parmesan cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 38g
Protein: 25g
Sodium: 1200mg
Sugar: 10g
Fiber: 6g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
- Homemade or store-bought tomato sauce can be used instead of marinara sauce.
Variations:
- Add a layer of sautéed spinach or mushrooms between the eggplant slices and cheese.
- Use zucchini or yellow squash instead of eggplant.
- Make a meaty version by adding cooked ground beef or Italian sausage to the marinara sauce.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the eggplant from sticking.
- Don't overcrowd the skillet when frying the eggplant slices.
- Use fresh mozzarella cheese instead of pre-shredded cheese for better melting.
- Let the eggplant Parmesan cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant Parmesan in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the eggplant Parmesan on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, steamed broccoli
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry when fried.
- If the eggplant slices are too thick, they may not cook through properly.
- If the eggplant Parmesan is too watery, it may be because the eggplant slices were not drained properly or the marinara sauce was too thin.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent foodborne illness.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Southern regions of Italy. It is also known as "melanzane alla Parmigiana" in Italian.
Flavor profiles:
Savory, cheesy, tomatoey
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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Region: Italian