Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together flour, salt, and pepper.
3. In another shallow dish, beat eggs.
4. In a third shallow dish, mix together breadcrumbs and Parmesan cheese.
5. Dip eggplant slices in flour mixture, then egg mixture, and finally breadcrumb mixture.
6. Heat olive oil in a large skillet over medium-high heat.
7. Fry eggplant slices until golden brown on both sides.
8. Drain on paper towels.
9. In a baking dish, spread a layer of marinara sauce.
10. Arrange a layer of fried eggplant slices on top of the sauce.
11. Sprinkle with shredded mozzarella cheese.
12. Repeat layers until all ingredients are used up.
13. Cover with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10 minutes or until cheese is melted and bubbly.
15. Let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 390
Fat: 18g
Saturated Fat: 6g
Cholesterol: 87mg
Sodium: 1097mg
Carbohydrates: 38g
Fiber: 6g
Sugar: 10g
Protein: 20g
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.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use zucchini instead of eggplant.
- Make a meat version by adding cooked ground beef or sausage to the marinara sauce.
Tips and tricks:
- Salt the eggplant slices before breading to remove excess moisture.
- Use a mandoline slicer to get even slices of eggplant.
- Use homemade marinara sauce for extra flavor.
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 on a platter with fresh basil leaves on top.
Garnishes:
Sprinkle with chopped parsley or red pepper flakes.
Pairings:
Serve with garlic bread and a side salad.
Suggested side dishes:
Roasted vegetables or a pasta dish.
Troubleshooting advice:
If the eggplant slices are too thick, they may not cook all the way through. Make sure to slice them thinly.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
Eggplant Parmigiana is a traditional Italian dish that originated in the southern regions of Italy. It is a staple in Italian-American cuisine.
Flavor profiles:
Savory, cheesy, and slightly sweet from the marinara sauce.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian