Italian > Eggplant

Picón Bejes-Tresviso and Eggplant Parmesan Recipe

Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/2 cup Picón Bejes-Tresviso cheese, crumbled
- 1/4 cup chopped fresh basil
- 1 jar (24 oz) marinara sauce
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- Spatula

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and coat them in the breadcrumbs.
4. Place the breaded eggplant slices on a wire rack set over a baking sheet.
5. Bake the eggplant slices for 20-25 minutes or until golden brown.
6. In a large skillet, heat the olive oil over medium heat.
7. Add the marinara sauce and stir to combine.
8. Add the crumbled Picón Bejes-Tresviso cheese and stir until melted.
9. Add the chopped basil and stir to combine.
10. Place the baked eggplant slices in the skillet with the sauce and cheese.
11. Top the eggplant slices with grated Parmesan cheese.
12. Bake the eggplant parmesan for an additional 10-15 minutes or until the cheese is melted and bubbly.
13. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 20g
Saturated Fat: 7g
Cholesterol: 100mg
Sodium: 900mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 10g
Protein: 15g

Substitutions for ingredients:
- Instead of Picón Bejes-Tresviso cheese, you can use any other blue cheese such as Roquefort or Gorgonzola.
- Instead of Italian seasoned breadcrumbs, you can use plain breadcrumbs and add Italian seasoning to them.
- Instead of marinara sauce, you can use any tomato-based pasta sauce.

Variations:
- You can add sliced mushrooms to the sauce for extra flavor.
- You can use zucchini or yellow squash instead of eggplant.
- You can add cooked ground beef or Italian sausage to the sauce for a meaty version.

Tips and tricks:
- Make sure to season the eggplant slices with salt and pepper before breading them to enhance their flavor.
- Use a wire rack to bake the eggplant slices to ensure they get crispy all around.
- Let the eggplant parmesan cool for a few minutes before serving to prevent the cheese from sliding off.

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 large platter and garnish with fresh basil leaves.

Garnishes:
- Fresh basil leaves

Pairings:
- Serve the eggplant parmesan with a side of garlic bread or a green salad.

Suggested side dishes:
- Garlic bread
- Green salad

Troubleshooting advice:
- If the eggplant slices are not crispy enough, bake them for a few more minutes or broil them for a minute or two.

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 Southern Italy.

Flavor profiles:
- The eggplant parmesan has a crispy texture and a savory flavor from the breaded eggplant, melted cheese, and tomato sauce.

Serving suggestions:
- Serve the eggplant parmesan as a main course for dinner or as a side dish for a larger meal.

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Region: Spanish

Taste: Savory, Cheesy, Tangy, Garlicky, Herby, Smoky