Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 pound pokeweed, washed and trimmed
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated parmesan cheese
- 1/2 cup olive oil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking sheet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and finally coat them in the breadcrumbs.
4. Fry the eggplant slices in the hot oil until golden brown on both sides. Drain on paper towels and set aside.
5. In the same skillet, sauté the pokeweed until tender, about 5-7 minutes. Season with salt and pepper to taste.
6. In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom.
7. Arrange a layer of fried eggplant slices on top of the sauce.
8. Spread a layer of sautéed pokeweed on top of the eggplant.
9. Sprinkle a layer of grated parmesan cheese on top of the pokeweed.
10. Repeat the layers until all the ingredients are used up, ending with a layer of marinara sauce on top.
11. Sprinkle the shredded mozzarella cheese on top of the sauce.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Let the Pokeweed and Eggplant Parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 25g
Carbohydrates: 44g
Protein: 20g
Sodium: 1300mg
Fiber: 8g
Sugar: 10g
Substitutions for ingredients:
- Zucchini or yellow squash can be used instead of eggplant.
- Spinach or kale can be used instead of pokeweed.
Variations:
- Add sliced mushrooms to the sautéed pokeweed for extra flavor.
- Use a different type of cheese, such as fontina or provolone, instead of mozzarella.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- Use a non-stick skillet to prevent the eggplant from sticking.
- If the breadcrumbs are not sticking to the eggplant, try adding a little bit of milk to the beaten eggs.
- To make the dish healthier, use whole wheat breadcrumbs and low-fat cheese.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Pokeweed and Eggplant Parmesan on a large platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant is too bitter, soak the slices in salted water for 30 minutes before dredging in flour.
- If the cheese is not melting, try broiling the dish for a few minutes until the cheese is bubbly.
Food safety advice:
- Make sure to wash the pokeweed thoroughly before cooking.
- Use a food thermometer to ensure that the dish reaches an internal temperature of 165°F.
Food history:
Parmesan cheese originated in Italy and is named after the city of Parma. Eggplant Parmesan is a popular Italian-American dish that dates back to the early 20th century.
Flavor profiles:
Savory, cheesy, and slightly bitter.
Serving suggestions:
Serve the Pokeweed and Eggplant Parmesan as a main dish for dinner.
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