Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Piave Vecchio Riserva 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:
- Baking sheet
- Wire rack
- Large skillet
- Paper towels
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt over the sliced eggplants and let them sit for 30 minutes to remove excess moisture. Rinse and pat dry with paper towels.
3. Set up a breading station with three shallow dishes. Place the flour in one dish, the beaten eggs in another, and the panko breadcrumbs mixed with grated Piave Vecchio Riserva cheese in the third dish.
4. Dip each eggplant slice into the flour, then the eggs, and finally the breadcrumb mixture. Place the breaded slices on a wire rack.
5. Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
6. In a separate bowl, mix together the marinara sauce and chopped basil.
7. Spread a thin layer of the marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle with grated Parmesan cheese. Repeat the layers until all the eggplant slices are used up.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
9. Let the dish cool for 10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 364
Fat: 17g
Saturated Fat: 6g
Cholesterol: 124mg
Sodium: 1063mg
Carbohydrates: 35g
Fiber: 6g
Sugar: 10g
Protein: 18g
Substitutions for ingredients:
- Piave Vecchio Riserva cheese can be substituted with Asiago or Parmigiano-Reggiano cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add sliced mushrooms or zucchini to the layers.
- Use a different type of cheese for a different flavor profile.
- Make a vegetarian version by omitting the eggs and using a vegan cheese.
Tips and Tricks:
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to remove excess moisture from the eggplant slices to prevent them from becoming soggy.
- Use a wire rack to let the breaded eggplant slices dry out before frying.
- Fry the eggplant slices in batches to prevent overcrowding in the skillet.
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 until heated through.
Presentation Ideas:
Serve the Piave Vecchio Riserva Eggplant Parmigiana on a platter garnished with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side of garlic bread and a green salad.
Suggested Side Dishes:
Garlic bread and a green salad
Troubleshooting Advice:
- If the eggplant slices are too thick, they may not cook through properly. Use a mandoline slicer to get even slices.
- If the eggplant slices are too thin, they may become too crispy and dry. Make sure to slice them to a thickness of 1/4 inch.
Food Safety Advice:
- Make sure to cook the eggplant slices to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Eggplant Parmigiana is a traditional Italian dish that originated in the southern region of Italy. It is typically made with fried eggplant slices, tomato sauce, and cheese.
Flavor Profiles:
Savory, cheesy, and slightly sweet from the marinara sauce.
Serving Suggestions:
Serve the Piave Vecchio Riserva Eggplant Parmigiana as a main dish for a family dinner or as a side dish for a larger gathering.
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Region: Italian