Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups of tomato sauce
- 1 cup of grated Parmesan cheese
- 1 cup of grated provola cheese
- 2 eggs
- 1 cup of all-purpose flour
- 1 cup of breadcrumbs
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish (9x13 inch)
- Mixing bowls
- Whisk
- Frying pan
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, beat the eggs and season with salt and pepper.
3. In another bowl, mix the flour with a pinch of salt.
4. In a third bowl, mix the breadcrumbs with 1/2 cup of grated Parmesan cheese.
5. Dip each eggplant slice first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture. Shake off any excess.
6. In a frying pan, heat the olive oil over medium-high heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
7. In the baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer of fried eggplant slices on top. Sprinkle with grated Parmesan and provola cheese. Repeat the layers until all the ingredients are used up, ending with a layer of cheese on top.
8. Bake in the oven for 30-35 minutes, or until the cheese is melted and bubbly.
9. Let cool for 5 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 375
Fat: 22g
Carbohydrates: 27g
Protein: 18g
Sodium: 840mg
Sugar: 7g
Substitutions for ingredients:
- Mozzarella cheese can be substituted for provola cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Marinara sauce can be used instead of tomato sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use zucchini instead of eggplant.
- Make a meat version by adding cooked ground beef or sausage to the tomato sauce.
Tips and tricks:
- Salt the eggplant slices before breading to remove excess moisture and bitterness.
- Use fresh breadcrumbs for a crispier texture.
- Let the Parmigiana rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Garnish with fresh basil leaves or chopped parsley.
- Serve with a side salad or garlic bread.
Pairings:
- Pair with a Chianti or Sangiovese wine.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become soggy when fried. Aim for slices that are 1/4 inch thick.
- If the cheese is browning too quickly, cover the dish with foil and continue baking.
Food safety advice:
- Make sure the eggplant is thoroughly cooked before serving.
- Store leftovers promptly in the refrigerator.
Food history:
- Parmigiana is a classic Italian dish that originated in the region of Campania. It is traditionally made with eggplant, tomato sauce, and cheese.
Flavor profiles:
- Savory, cheesy, and slightly sweet from the tomato sauce.
Serving suggestions:
- Serve as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian