Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 cups Italian seasoned breadcrumbs
- 4 eggs, beaten
- 1/4 cup olive oil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, place the beaten eggs.
4. In a third shallow dish, place the Italian seasoned breadcrumbs.
5. Dip each eggplant slice into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, making sure to coat each slice evenly.
6. Place the coated eggplant slices on a wire rack set on top of a baking sheet.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Working in batches, cook the eggplant slices until golden brown on both sides, about 2-3 minutes per side.
9. Transfer the cooked eggplant slices to a paper towel-lined plate to drain any excess oil.
10. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
11. Place a layer of eggplant slices on top of the sauce.
12. Sprinkle a layer of shredded mozzarella cheese and grated Parmesan cheese on top of the eggplant.
13. Repeat layers of sauce, eggplant, and cheese until all ingredients are used up, ending with a layer of cheese on top.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 452
Fat: 19g
Saturated Fat: 7g
Cholesterol: 130mg
Sodium: 1674mg
Carbohydrates: 47g
Fiber: 7g
Sugar: 13g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Any type of cheese can be used instead of mozzarella cheese or Parmesan cheese, such as cheddar or provolone.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Make a vegetarian version by using vegetable broth instead of chicken broth in the marinara sauce.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle salt on them and let them sit for 30 minutes before rinsing and patting dry.
- Use a mandoline slicer to make even slices of eggplant.
- Make sure to drain any excess oil from the cooked eggplant slices to prevent the dish from becoming too greasy.
Storage instructions:
Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the eggplant parmesan in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Garnish with fresh basil leaves for a pop of color and flavor.
Garnishes:
Fresh basil leaves
Pairings:
Serve with garlic bread and a side salad for a complete meal.
Suggested side dishes:
Garlic bread and a side salad
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
- If the eggplant parmesan is too watery, make sure to drain any excess liquid from the marinara sauce before assembling the dish.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern regions of Italy.
Flavor profiles:
Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
Serve hot and garnish with fresh basil leaves.
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