Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper, and let them sit for 10 minutes to release excess moisture.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and coat them in the breadcrumbs.
4. In a large skillet over medium heat, heat the olive oil and fry the eggplant slices until golden brown on both sides. Drain on a paper towel-lined baking sheet.
5. In the baking dish, spread a layer of marinara sauce on the bottom, then add a layer of eggplant slices, followed by a sprinkle of Parmesan cheese, mozzarella cheese, basil, and parsley. Repeat the layers until all the ingredients are used up, ending with a layer of cheese on top.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
7. Let the dish cool for 5-10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 410
- Fat per serving: 21g
- Carbohydrates per serving: 38g
- Protein per serving: 19g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Ricotta cheese can be used instead of mozzarella cheese for a creamier texture.
- Fresh oregano can be used instead of basil or parsley for a different flavor profile.
Variations:
- Add sliced mushrooms or chopped bell peppers to the layers for added flavor and texture.
- Use zucchini instead of eggplant for a lighter version.
- Make a meaty version by adding cooked ground beef or sausage to the marinara sauce.
Tips and tricks:
- Make sure to season the eggplant slices with salt and pepper to remove excess moisture and enhance the flavor.
- Use a good quality marinara sauce for the best flavor.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a baking dish and cover with foil. Bake in a preheated oven at 375°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the dish on a large platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side of garlic bread or a green salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy or burnt during frying. Aim for 1/4 inch thickness.
- If the cheese on top is not melted and bubbly, broil the dish for a few minutes until golden brown.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any potential foodborne illnesses.
Food history:
- Eggplant Parmigiana is a traditional Italian dish that originated in the region of Campania in Southern Italy.
Flavor profiles:
- Savory, cheesy, and slightly sweet from the marinara sauce.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Italian