Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups seasoned breadcrumbs
- 1/2 cup grated Prima Donna cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large frying pan
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season eggplant slices with salt and pepper.
3. Dredge eggplant slices in flour, then dip in beaten eggs, and coat with seasoned breadcrumbs.
4. Heat olive oil in a large frying pan over medium-high heat. Fry eggplant slices until golden brown on both sides. Drain on paper towels.
5. In a baking dish, spread a layer of marinara sauce on the bottom.
6. Arrange a layer of fried eggplant slices on top of the sauce.
7. Sprinkle grated Prima Donna and Parmesan cheese on top of the eggplant slices.
8. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.
9. Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly.
10. Let cool for 5 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 45g
- Protein: 20g
Substitutions for ingredients:
- Prima Donna cheese can be substituted with any hard, nutty cheese such as Parmigiano-Reggiano or Pecorino Romano.
- Marinara sauce can be substituted with any tomato-based pasta sauce.
Variations:
- Add sliced mushrooms or spinach to the layers for added flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- Salt the eggplant slices before breading to remove excess moisture and prevent sogginess.
- Use a mixture of olive oil and vegetable oil for frying to prevent the oil from burning.
- Let the eggplant parmesan cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat eggplant parmesan in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve eggplant parmesan on a bed of fresh arugula or spinach for added color and nutrition.
- Garnish with fresh basil leaves or chopped parsley for added flavor and visual appeal.
Pairings:
- Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables such as broccoli or Brussels sprouts.
- Garlic mashed potatoes or risotto.
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the frying pan. Slice them thinner for best results.
- If the eggplant parmesan is too dry, add more marinara sauce or a drizzle of olive oil before baking.
Food safety advice:
- Make sure the eggplant slices are cooked through before assembling the dish to prevent foodborne illness.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
- Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
- Serve hot with a side of garlic bread and a glass of red wine.
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