Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Pecorino Leccese cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for frying
Special Equipment Needed:
- Large skillet
- Baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix together the breadcrumbs and grated Pecorino Leccese cheese.
3. Dip each eggplant slice into the flour mixture, then the egg mixture, and then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
4. Heat enough olive oil in a large skillet to cover the bottom of the pan. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle with shredded mozzarella cheese and chopped basil. Repeat the layers until all the eggplant slices are used up, ending with a layer of sauce and cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 6g
Cholesterol: 85mg
Sodium: 900mg
Total carbohydrate: 35g
Dietary fiber: 6g
Total sugars: 9g
Protein: 17g
Substitutions for ingredients:
- Instead of Pecorino Leccese cheese, you can use Parmesan cheese or another hard, salty cheese.
- Instead of marinara sauce, you can use tomato sauce or homemade tomato sauce.
Variations:
- Add sliced mushrooms or chopped bell peppers to the layers.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the cheese and using a vegan marinara sauce.
Tips and Tricks:
- To make the eggplant slices more crispy, salt them and let them sit for 30 minutes before breading and frying.
- Use a mandoline slicer to slice the eggplant evenly.
- Use a non-stick skillet to prevent the eggplant from sticking to the pan.
Storage Instructions:
- Store leftover eggplant parmesan 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 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the eggplant parmesan on a platter with a sprinkle of chopped fresh parsley or basil.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the eggplant slices are too thick, they may not cook through in the frying pan. Slice them thinner next time.
Food Safety Advice:
- Make sure the eggplant is fully cooked before serving.
Food History:
- Eggplant parmesan is a classic Italian dish that originated in the southern regions of Italy.
Flavor Profiles:
- Salty, cheesy, savory, and slightly sweet from the tomato sauce.
Serving Suggestions:
- Serve the eggplant parmesan as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian