Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded provolone cheese
- 1 cup marinara sauce
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together flour, salt, and pepper.
3. In another shallow dish, beat eggs.
4. In a third shallow dish, mix together breadcrumbs and Parmesan cheese.
5. Dredge eggplant slices in flour mixture, then dip in egg mixture, and coat with breadcrumb mixture.
6. Heat olive oil in a large skillet over medium-high heat.
7. Fry eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
8. In a baking dish, spread a thin layer of marinara sauce.
9. Arrange fried eggplant slices in a single layer over the sauce.
10. Sprinkle shredded provolone cheese over the eggplant slices.
11. Repeat layers of sauce, eggplant, and cheese until all ingredients are used up, ending with a layer of cheese on top.
12. Cover with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
14. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 385
Fat: 18g
Carbohydrates: 36g
Protein: 18g
Sodium: 1025mg
Sugar: 7g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of Italian seasoned breadcrumbs, you can use panko breadcrumbs or gluten-free breadcrumbs.
- Instead of marinara sauce, you can use homemade tomato sauce or canned crushed tomatoes.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use mozzarella cheese instead of provolone cheese.
- Add fresh basil or parsley to the layers for extra flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- Use a non-stick skillet to prevent the eggplant from sticking.
- You can also bake the eggplant slices instead of frying them for a healthier option.
Storage instructions:
- Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve on a bed of fresh arugula or spinach.
- Garnish with fresh herbs like basil or parsley.
Garnishes:
- Fresh herbs like basil or parsley.
Pairings:
- Serve with garlic bread or a side salad.
Suggested side dishes:
- Garlic bread
- Side salad with balsamic vinaigrette
Troubleshooting advice:
- If the eggplant is too watery, sprinkle salt on the slices and let them sit for 30 minutes before cooking to draw out excess moisture.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any risk of 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 and fresh out of the oven.
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Region: Italian