Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 jar (24 oz) marinara sauce
- 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. Salt eggplant slices and let sit for 30 minutes to remove excess moisture.
3. Rinse eggplant slices and pat dry with paper towels.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
5. Heat olive oil in a large skillet over medium-high heat.
6. Dredge eggplant slices in flour, then dip in beaten eggs, and coat with breadcrumb mixture.
7. Fry eggplant slices in hot oil until golden brown on both sides, about 2-3 minutes per side.
8. Remove eggplant slices from skillet and place on paper towels to drain excess oil.
9. Spread a thin layer of marinara sauce on the bottom of a baking dish.
10. Arrange a layer of fried eggplant slices on top of the sauce.
11. Sprinkle shredded mozzarella cheese on top of the eggplant slices.
12. Repeat layers of sauce, eggplant, and cheese until all ingredients are used up.
13. Cover baking dish with foil and bake in preheated oven for 30 minutes.
14. Remove foil and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
15. Let cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 413
Fat: 17g
Saturated Fat: 6g
Cholesterol: 116mg
Sodium: 1253mg
Potassium: 644mg
Carbohydrates: 47g
Fiber: 7g
Sugar: 10g
Protein: 19g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
- Homemade marinara sauce can be used instead of store-bought.
Variations:
- Add sliced mushrooms or chopped spinach to the layers for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Top with fresh basil or parsley for added freshness.
Tips and tricks:
- Make sure to remove excess moisture from the eggplant slices to prevent a soggy dish.
- Use a mandoline slicer to ensure even slices of eggplant.
- Use a non-stick skillet to prevent eggplant slices from sticking.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
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 large platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh basil or parsley
Pairings:
Garlic bread or a side salad
Suggested side dishes:
Roasted vegetables or a side of pasta
Troubleshooting advice:
If the eggplant slices are too thick, they may not cook through in the frying process. 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 region of Campania.
Flavor profiles:
Savory, cheesy, and slightly sweet from the marinara sauce.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Italian