Italian > Eggplant

Queso Payoyo and Eggplant Parmesan Recipe

Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 2 cups Italian-seasoned breadcrumbs
- 3 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1 cup Queso Payoyo cheese, grated
- 1 cup marinara sauce
- Fresh basil leaves, for garnish

Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- Spatula

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, dried oregano, dried basil, dried thyme, and red pepper flakes.

3. In another shallow dish, beat the eggs.

4. In a third shallow dish, mix together the breadcrumbs and grated Parmesan cheese.

5. Dip each eggplant slice first into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to ensure they stick.

6. Place the breaded eggplant slices on a wire rack set on a baking sheet.

7. Heat the olive oil in a large skillet over medium-high heat.

8. Working in batches, cook the breaded eggplant slices in the hot oil 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 off any excess oil.

10. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.

11. Arrange half of the cooked eggplant slices in a single layer on top of the sauce.

12. Sprinkle half of the grated Queso Payoyo cheese on top of the eggplant.

13. Repeat with another layer of marinara sauce, eggplant slices, and Queso Payoyo cheese.

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. Remove from the oven and let cool for a few minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 385
Fat per serving: 22g
Carbohydrates per serving: 33g
Protein per serving: 14g

Substitutions for ingredients:
- Instead of Queso Payoyo cheese, you can use any other type of cheese that melts well, such as mozzarella or provolone.
- If you don't have Italian-seasoned breadcrumbs, you can use plain breadcrumbs and add Italian seasoning to them.

Variations:
- You can add sliced mushrooms or chopped bell peppers to the marinara sauce for extra flavor and nutrition.
- Instead of eggplant, you can use zucchini or yellow squash.

Tips and tricks:
- Make sure to slice the eggplant into even rounds so that they cook evenly.
- To make the breading process easier, set up an assembly line with the flour mixture, beaten eggs, and breadcrumb mixture in that order.
- Use a wire rack to drain off any excess oil from the cooked eggplant slices.
- If you don't want to fry the eggplant slices, you can bake them in the oven at 375°F for 20-25 minutes, flipping them halfway through.

Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the desired amount of eggplant Parmesan in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.

Presentation ideas:
- Serve the eggplant Parmesan on a large platter, garnished with fresh basil leaves.

Garnishes:
- Fresh basil leaves

Pairings:
- Serve with a side salad or garlic bread.

Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread

Troubleshooting advice:
- If the eggplant slices are not browning evenly, make sure the oil is hot enough before adding the eggplant to the skillet.
- If the cheese is not melting evenly, try grating it more finely or spreading it out more evenly on top of the eggplant.

Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
- Use a meat thermometer to ensure that the internal temperature of the eggplant Parmesan reaches 165°F before serving.

Food history:
- Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania.

Flavor profiles:
- Savory, cheesy, tomatoey

Serving suggestions:
- Serve hot as a main dish for dinner.

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Taste: Savory, Rich, Cheesy, Tangy, Herby, Nutty