Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 cup tomato sauce
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Food processor or blender
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the flour, oregano, garlic powder, salt, and pepper.
3. In another shallow bowl, beat the eggs.
4. In a third shallow bowl, mix together the panko breadcrumbs and grated Parmesan cheese.
5. Dip each eggplant slice in the flour mixture, then the egg mixture, and finally the breadcrumb mixture. Place the coated slices on the prepared baking sheet.
6. Drizzle the olive oil over the eggplant slices.
7. Bake for 25-30 minutes, or until the eggplant is tender and the coating is golden brown.
8. While the eggplant is baking, make the pebre-style sauce. In a food processor or blender, combine the cilantro, parsley, onion, red wine vinegar, olive oil, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
9. Heat the tomato sauce in a skillet over medium heat. Add the pebre-style sauce and stir to combine.
10. Serve the eggplant slices with the sauce on top.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 970mg
Carbohydrates: 32g
Fiber: 7g
Sugar: 9g
Protein: 13g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or yellow squash.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or almond flour.
- Instead of cilantro and parsley, you can use basil or mint.
- Instead of red wine vinegar, you can use white wine vinegar or lemon juice.
Variations:
- Add sliced mozzarella cheese on top of the eggplant slices before baking for a classic eggplant Parmesan.
- Use the pebre-style sauce as a marinade for chicken or fish.
- Add diced tomatoes or bell peppers to the pebre-style sauce for extra flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- If you don't have a food processor or blender, you can chop the herbs and onion by hand and mix them with the other ingredients.
- You can make the pebre-style sauce ahead of time and store it in the refrigerator for up to 3 days.
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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant Parmesan on a platter with the sauce drizzled on top. Garnish with fresh herbs or grated Parmesan cheese.
Garnishes:
Fresh herbs, grated Parmesan cheese, red pepper flakes.
Pairings:
Garlic bread, roasted vegetables, salad.
Suggested side dishes:
Roasted potatoes, quinoa, rice.
Troubleshooting advice:
- If the eggplant slices are not crispy enough, you can broil them for a few minutes at the end of the baking time.
- If the pebre-style sauce is too thick, you can add a splash of water or olive oil to thin it out.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing it. Store any leftover eggplant Parmesan in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania. It is typically made with breaded and fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
The eggplant Parmesan has a crispy coating and tender eggplant slices, while the pebre-style sauce adds a fresh and tangy flavor.
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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