Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups Puzzone di Moena cheese, grated
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup olive oil
- 2 cups marinara sauce
- Salt and pepper to taste
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. Place the sliced eggplants on a wire rack and sprinkle with salt. Let them sit for 30 minutes to release excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Dredge each slice in flour, then dip in beaten eggs, and coat in breadcrumbs.
5. Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides.
6. Remove the eggplant slices from the skillet and place them on a paper towel-lined plate to remove excess oil.
7. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
8. Arrange a layer of fried eggplant slices on top of the sauce.
9. Sprinkle a layer of grated Puzzone di Moena cheese on top of the eggplant slices.
10. Repeat the layers until all the eggplant slices and cheese are used up.
11. Bake the eggplant parmesan for 30 minutes or until the cheese is melted and bubbly.
12. Let the eggplant parmesan cool for 5 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 140mg
Sodium: 900mg
Total Carbohydrate: 35g
Dietary Fiber: 6g
Sugars: 9g
Protein: 20g
Substitutions for ingredients:
- Puzzone di Moena cheese can be substituted with Parmesan cheese or any other hard, aged cheese.
- Italian seasoned breadcrumbs can be substituted with plain breadcrumbs and Italian seasoning.
Variations:
- Add a layer of sautéed mushrooms or spinach between the eggplant slices and cheese.
- Use zucchini or yellow squash instead of eggplant.
- Make a meaty version by adding cooked ground beef or Italian sausage to the marinara sauce.
Tips and tricks:
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to remove excess moisture from the eggplant slices to prevent them from becoming soggy.
- To make the eggplant parmesan healthier, bake the eggplant slices instead of frying them.
Storage instructions:
Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the eggplant parmesan, preheat the oven to 350°F. Cover the baking dish with foil and bake for 20-25 minutes or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad dressed with balsamic vinaigrette.
- Pair with a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry. Make sure to slice them evenly and not too thin.
- If the eggplant parmesan is too watery, it may be because the eggplant slices were not dried properly or the marinara sauce was too thin. Make sure to pat the eggplant slices dry and use a thick marinara sauce.
Food safety advice:
- Make sure to cook the eggplant parmesan to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern regions of Italy. It is traditionally made with fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, tomatoey, crispy
Serving suggestions:
Serve the eggplant parmesan as a main dish for dinner or as a side dish for a larger Italian feast.
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Region: Italian