Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cups marinara sauce
- 1 pound provola affumicata cheese, sliced
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and coat them in the breadcrumbs.
4. Fry the eggplant slices in the hot oil until golden brown on both sides, about 2-3 minutes per side. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
5. In a mixing bowl, combine the grated Parmesan cheese, chopped basil, and parsley.
6. In a baking dish, spread a layer of marinara sauce on the bottom.
7. Arrange a layer of fried eggplant slices on top of the marinara sauce, then sprinkle the Parmesan cheese mixture over the eggplant.
8. Add a layer of sliced provola affumicata cheese on top of the Parmesan cheese mixture.
9. Repeat the layers until all the ingredients are used up, ending with a layer of provola affumicata cheese on top.
10. Cover the baking dish with aluminum foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Let the eggplant parmigiana cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 900mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- You can substitute regular mozzarella cheese for the provola affumicata cheese.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- Add sliced mushrooms or spinach to the layers for extra flavor and nutrition.
- Use zucchini instead of eggplant for a lighter version of this dish.
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty version of this dish.
Tips and tricks:
- Make sure to slice the eggplant into even rounds for even cooking.
- Use a mandoline slicer to make the eggplant slices uniform in size.
- You can make this dish ahead of time and store it in the refrigerator for up to 2 days before baking.
- If you don't want to fry the eggplant, you can bake the slices in the oven at 400°F for 15-20 minutes until golden brown.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant parmigiana in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the eggplant parmigiana on a large platter and garnish with fresh basil leaves.
Garnishes:
Garnish with fresh basil leaves.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry out during frying. Make sure to slice them evenly and not too thin.
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them evenly and not too thick.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Eggplant parmigiana is a traditional Italian dish that originated in the southern regions of Italy. It is typically made with fried eggplant slices, tomato sauce, and cheese, and is a popular dish in Italian-American cuisine.
Flavor profiles:
This dish is savory, cheesy, and slightly smoky from the provola affumicata cheese.
Serving suggestions:
Serve the eggplant parmigiana with a side salad and garlic bread for a complete meal.
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Region: Italian