Ingredients with Measurements:
- 2 large eggplants
- 2 cups of all-purpose flour
- 4 eggs
- 2 cups of breadcrumbs
- 1 cup of grated Parmesan cheese
- 1 lb of Quartirolo Lombardo cheese
- 4 cups of tomato sauce
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large frying pan
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants into 1/4 inch slices and sprinkle with salt. Let them sit for 30 minutes to remove excess moisture.
3. In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with grated Parmesan cheese.
4. Dip each eggplant slice into the flour, then the egg mixture, and finally coat with the breadcrumb mixture.
5. Heat the olive oil in a large frying pan over medium-high heat. Fry the eggplant slices until golden brown on both sides. Place the fried eggplant slices on paper towels to remove excess oil.
6. In a baking dish, spread a layer of tomato sauce on the bottom. Place a layer of fried eggplant slices on top of the sauce, followed by a layer of Quartirolo Lombardo cheese. Repeat the layers until all ingredients are used up.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
9. Let the dish cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 420
Fat: 22g
Carbohydrates: 34g
Protein: 22g
Sodium: 990mg
Sugar: 9g
Substitutions for ingredients:
- Quartirolo Lombardo cheese can be substituted with any other soft cheese such as ricotta or mozzarella.
- Tomato sauce can be substituted with marinara sauce or any other tomato-based sauce.
Variations:
- Add sliced mushrooms or zucchini between the layers for added flavor and nutrition.
- Use gluten-free breadcrumbs and flour for a gluten-free version of the dish.
Tips and tricks:
- Make sure to remove excess moisture from the eggplant slices to prevent them from becoming soggy.
- Use a mandoline to slice the eggplant evenly and quickly.
- Use a high-quality tomato sauce for the best flavor.
Storage instructions:
- Store any 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:
- Serve the dish on a large platter with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
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:
- The dish is savory and cheesy with a crispy texture from the fried eggplant slices.
Serving suggestions:
- Serve the dish hot and fresh out of the oven for the best flavor and texture.
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Region: Italian