Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Piave Fresco cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/4 cup chopped fresh basil
- 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. In a shallow dish, mix together the flour, salt, and pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the breadcrumbs, Piave Fresco cheese, and Parmesan cheese.
5. Dip each eggplant slice in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
6. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the skillet.
7. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove the eggplant slices from the skillet and drain on paper towels.
8. In a baking dish, spread a thin layer of marinara sauce on the bottom.
9. Arrange a layer of fried eggplant slices on top of the sauce, then sprinkle with chopped basil.
10. Repeat with another layer of sauce, eggplant, and basil until all the ingredients are used up.
11. Top the final layer with marinara sauce and grated Piave Fresco cheese.
12. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 387
Fat: 20g
Saturated Fat: 8g
Cholesterol: 121mg
Sodium: 1046mg
Carbohydrates: 36g
Fiber: 8g
Sugar: 12g
Protein: 18g
Substitutions for ingredients:
- Piave Fresco cheese can be substituted with another mild, nutty cheese such as Fontina or Gouda.
- Italian breadcrumbs can be substituted with plain breadcrumbs seasoned with Italian herbs.
- Marinara sauce can be substituted with homemade or store-bought tomato sauce.
Variations:
- Add sliced mushrooms or roasted red peppers to the layers for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist.
- Make a vegetarian version by omitting the eggs and using a vegan cheese substitute.
Tips and tricks:
- To make the eggplant less bitter, sprinkle salt on the slices and let them sit for 30 minutes before rinsing and drying them.
- Use a mandoline slicer to get even, thin slices of eggplant.
- Use a non-stick skillet to reduce the amount of oil needed for frying.
- Make sure to drain the fried eggplant slices on paper towels to remove excess oil.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the Piave Fresco and Eggplant Parmesan hot, garnished with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
- If the breadcrumb mixture is not sticking to the eggplant, try pressing the breadcrumbs onto the slices more firmly.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and discard any that have been left out 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 traditionally made with breaded and fried eggplant slices, layered with tomato sauce and cheese, and baked until bubbly and golden.
Flavor profiles:
Savory, cheesy, tangy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish with a side salad and garlic bread.
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Region: Italian