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
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Baking dish (9x13 inch)
- Large skillet
- Mixing bowls
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Salt the eggplant slices and let them sit for 30 minutes to remove excess moisture. Pat them dry with paper towels.
3. Set up three bowls for the breading station: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
4. Dip each eggplant slice in flour, then egg, and finally breadcrumbs, making sure to coat both sides.
5. Heat enough olive oil in a large skillet to cover the bottom. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
6. In the baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of eggplant slices on top, followed by another layer of sauce and a sprinkle of mozzarella cheese. Repeat until all the eggplant slices are used up.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese is melted and bubbly.
8. Let the dish cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 412
Fat: 19g
Carbohydrates: 39g
Protein: 21g
Sodium: 1121mg
Sugar: 10g
Fiber: 7g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
- Homemade marinara sauce can be used instead of store-bought.
Variations:
- Add sliced mushrooms or bell peppers between the layers of eggplant.
- Use zucchini or yellow squash instead of eggplant.
- Make a meat version by adding cooked ground beef or Italian sausage to the marinara sauce.
Tips and tricks:
- Make sure to pat the eggplant slices dry to prevent excess moisture.
- Use a non-stick skillet to prevent the eggplant slices from sticking.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
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 until heated through.
Presentation ideas:
Serve the Piramide Eggplant Parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, steamed broccoli
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry during frying.
- If the eggplant slices are too thick, they may not cook through during baking.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent foodborne illness.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve the Piramide Eggplant Parmesan as a main course for dinner.
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Region: Italian