Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 bunch of rampion, chopped
- 1 cup all-purpose flour
- 2 cups Italian-seasoned breadcrumbs
- 4 eggs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 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, whisk together the eggs and set aside.
3. In another shallow dish, mix together the flour, salt, and pepper.
4. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat each slice evenly.
6. Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
7. In a baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of fried eggplant slices, followed by a layer of chopped rampion. Repeat layers until all ingredients are used up.
8. Pour the remaining marinara sauce over the top of the eggplant and rampion layers.
9. Sprinkle shredded mozzarella cheese on top of the sauce.
10. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 430
Fat: 20g
Carbohydrates: 42g
Protein: 20g
Fiber: 7g
Sugar: 10g
Sodium: 1050mg
Substitutions for ingredients:
- Instead of rampion, you can use spinach or kale.
- Instead of Italian-seasoned breadcrumbs, you can use plain breadcrumbs and add Italian seasoning to taste.
- Instead of marinara sauce, you can use tomato sauce or homemade tomato sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers for more flavor and texture.
- Use different types of cheese, such as provolone or fontina, for a different flavor profile.
- Make a vegetarian version by omitting the eggs and using a vegan cheese substitute.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- Salt the eggplant slices before breading them to remove excess moisture and prevent them from becoming soggy.
- Use a non-stick skillet to prevent the eggplant slices from sticking to the pan.
- Let the eggplant and rampion layers cool slightly before adding the sauce and cheese to prevent the cheese from melting too quickly.
Storage instructions:
Leftovers can be stored 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 on a platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh parsley or basil
Pairings:
Garlic bread, Caesar salad, or roasted vegetables
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through. Make sure to slice them thinly.
- If the eggplant slices are too thin, they may become too crispy and dry. Make sure to slice them evenly.
- If the cheese is browning too quickly, cover the dish with foil and continue baking until heated through.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent foodborne illness.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern regions of Italy. It is traditionally made with breaded and fried eggplant slices, layered with tomato sauce and mozzarella cheese, and baked until bubbly and golden brown.
Flavor profiles:
Savory, cheesy, and slightly tangy
Serving suggestions:
Serve hot with a side of garlic bread and a Caesar salad for a complete meal.
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Region: Italian