Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian seasoned breadcrumbs
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese
- 1 cup grated Provolone cheese
- 2 eggs, beaten
- 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. Place the sliced eggplants on a paper towel and sprinkle with salt. Let them sit for 30 minutes to release excess moisture.
3. In a shallow dish, mix the flour with salt and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the breadcrumbs.
6. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumbs, making sure to coat both sides.
7. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom of the pan.
8. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side. Place them on a paper towel to drain excess oil.
9. In a baking dish, spread a layer of marinara sauce on the bottom.
10. Place a layer of fried eggplant slices on top of the marinara sauce.
11. Sprinkle grated Parmesan and Provolone cheese on top of the eggplant.
12. Repeat the layers until all the eggplant slices are used up, ending with a layer of cheese on top.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
15. Let the Provolone and Eggplant Parmesan cool for 5 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 375
Fat: 18g
Carbohydrates: 34g
Protein: 20g
Sodium: 1050mg
Sugar: 7g
Substitutions for ingredients:
- Instead of Provolone cheese, you can use mozzarella cheese.
- Instead of Italian seasoned breadcrumbs, you can use panko breadcrumbs.
Variations:
- Add sliced tomatoes or roasted red peppers between the layers for extra flavor.
- Use zucchini instead of eggplant for a lighter version.
- Make a vegetarian version by omitting the Parmesan cheese and using a vegetarian marinara sauce.
Tips and tricks:
- To make the eggplant slices more crispy, you can bake them in the oven instead of frying them.
- To make the dish more flavorful, you can add garlic and onion to the marinara sauce.
- To save time, you can use store-bought marinara sauce instead of making your own.
Storage instructions:
- Store any leftover Provolone and Eggplant Parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Provolone and Eggplant Parmesan in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Provolone and Eggplant Parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy or burnt when frying.
- If the eggplant slices are too thick, they may not cook through when frying.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any foodborne illnesses.
Food history:
- Eggplant Parmesan is a traditional Italian dish that originated in the southern region of Italy.
Flavor profiles:
- The Provolone and Eggplant Parmesan has a savory and cheesy flavor with a crispy texture from the fried eggplant.
Serving suggestions:
- Serve the Provolone and Eggplant Parmesan as a main dish for dinner or as an appetizer for a party.
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Region: Italian