Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Food processor or blender
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, mix together the panko breadcrumbs, Parmesan cheese, and a pinch of salt and pepper.
3. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture. Place the coated slices onto the prepared baking sheet.
4. Bake the eggplant slices for 20-25 minutes, or until golden brown and crispy.
5. While the eggplant is baking, make the pistou sauce. In a food processor or blender, combine the basil, parsley, garlic, and olive oil. Pulse until smooth.
6. In a 9x13 inch baking dish, spread a layer of the pistou sauce on the bottom. Add a layer of the baked eggplant slices, followed by a sprinkle of mozzarella cheese. Repeat the layers until all the eggplant is used up.
7. Top the final layer with the remaining mozzarella cheese.
8. Bake the eggplant parmesan for 20-25 minutes, or until the cheese is melted and bubbly.
9. Serve hot, garnished with additional chopped fresh herbs, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 347
Fat: 22g
Carbohydrates: 25g
Protein: 14g
Sodium: 427mg
Sugar: 6g
Fiber: 7g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or yellow squash.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or almond flour.
- Instead of Parmesan cheese, you can use nutritional yeast for a vegan option.
- Instead of mozzarella cheese, you can use any type of cheese you prefer.
Variations:
- Add sliced tomatoes or roasted red peppers between the layers for extra flavor.
- Use a different type of herb for the pistou sauce, such as cilantro or mint.
- Make a vegan version by using nutritional yeast instead of Parmesan cheese and vegan cheese instead of mozzarella cheese.
Tips and tricks:
- To make the eggplant slices extra crispy, place them on a wire rack after coating them in the breadcrumb mixture and let them sit for 10-15 minutes before baking.
- If you're short on time, you can use store-bought marinara sauce instead of making the pistou sauce from scratch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the eggplant parmesan in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a platter, garnished with additional chopped fresh herbs.
Garnishes:
Garnish with additional chopped fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are not crispy enough, try baking them for a few minutes longer or placing them under the broiler for a minute or two.
- If the eggplant parmesan is too watery, try salting the eggplant slices before coating them in the breadcrumb mixture to draw out excess moisture.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw egg.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
This dish is savory, crispy, and cheesy, with a bright and herbaceous pistou sauce.
Serving suggestions:
Serve hot as a main dish with a side salad or garlic bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian