Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 2 cups Italian-seasoned breadcrumbs
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil
- 2 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a shallow dish, mix together the flour, salt, and pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then the egg mixture, and finally the breadcrumb mixture. Make sure each slice is coated evenly.
6. Heat the vegetable oil in a large skillet over medium-high heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 2-3 minutes per side. Transfer to the prepared baking sheet.
7. Spoon marinara sauce over each eggplant slice, then top with a slice of mozzarella cheese.
8. Bake in the preheated oven until the cheese is melted and bubbly, about 15-20 minutes.
9. Serve hot and enjoy!
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 520
- Fat: 32g
- Carbohydrates: 36g
- Protein: 23g
- Sodium: 1250mg
Substitutions for ingredients:
- You can use gluten-free breadcrumbs and flour for a gluten-free version of this recipe.
- You can use any type of cheese you prefer instead of mozzarella cheese.
Variations:
- You can add sliced tomatoes or roasted red peppers to the top of the eggplant before adding the cheese.
- You can use zucchini or yellow squash instead of eggplant.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- You can salt the eggplant slices and let them sit for 30 minutes to remove any bitterness before cooking.
- You can make this recipe ahead of time and store it in the refrigerator for up to 2 days before baking.
Storage instructions:
- Store any leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the eggplant parmesan on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a bed of fresh spinach or arugula for a pop of color.
- Garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Garlic bread
- Green salad
Troubleshooting advice:
- If the eggplant slices are not browning evenly, adjust the heat on the skillet accordingly.
- If the cheese is not melting, you can broil the eggplant parmesan for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to wash your hands and all surfaces thoroughly before and after handling raw eggplant.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
- Savory, cheesy, and slightly tangy.
Serving suggestions:
- Serve hot and enjoy as a main course.
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