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 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 jar (24 ounces) marinara sauce
- 1/4 cup chopped fresh basil
Special equipment needed:
- Baking sheet
- Parchment paper
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Set up a breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
3. Season the breadcrumbs with Parmesan cheese, salt, and pepper.
4. Dip each eggplant slice in flour, then in beaten eggs, and finally in the seasoned breadcrumbs. Place the breaded eggplant slices on the prepared baking sheet.
5. Bake the eggplant slices for 20-25 minutes, or until golden brown and crispy.
6. In a separate bowl, mix together the ricotta cheese and shredded mozzarella cheese.
7. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
8. Arrange half of the baked eggplant slices in a single layer over the sauce.
9. Spoon half of the cheese mixture over the eggplant slices.
10. Pour half of the remaining marinara sauce over the cheese mixture.
11. Repeat the layers with the remaining eggplant slices, cheese mixture, and marinara sauce.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Sprinkle chopped fresh basil over the top of the dish before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 21g
Saturated Fat: 11g
Cholesterol: 155mg
Sodium: 1180mg
Carbohydrates: 34g
Fiber: 5g
Sugar: 9g
Protein: 25g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a gluten-free version.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be used in place of mozzarella cheese.
Variations:
- Add sliced mushrooms or spinach to the cheese mixture for added flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the recipe.
- Top the dish with sliced tomatoes before baking for a fresh burst of flavor.
Tips and tricks:
- Salt the eggplant slices before breading them to draw out excess moisture and prevent sogginess.
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to spread the cheese mixture evenly over the eggplant slices to ensure every bite is cheesy and delicious.
- Let the dish rest for 10-15 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 the leftovers in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the dish on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine for a sophisticated dinner.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become soggy during baking. Aim for slices that are 1/4-inch thick.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy. It is traditionally made with breaded and fried eggplant slices, layered with tomato sauce and mozzarella cheese, and baked until bubbly and delicious.
Flavor profiles:
Savory, cheesy, and slightly tangy from the tomato sauce.
Serving suggestions:
Serve hot and bubbly straight out of the oven for a comforting and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian