Italian > Main Course > Eggplant Parmigiana

Ricotta di Bufala and Eggplant Parmesan Recipe

Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian seasoned breadcrumbs
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 pound ricotta di bufala
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish

Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish

Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place sliced eggplants on a wire rack and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture.
3. Pat eggplant slices dry with paper towels.
4. Place flour in a shallow dish, beaten eggs in another shallow dish, and breadcrumbs mixed with Parmesan cheese, salt, and pepper in a third shallow dish.
5. Dredge each eggplant slice in flour, then dip in beaten eggs, and coat with breadcrumbs mixture. Place on a baking sheet.
6. Bake eggplant slices for 15-20 minutes, until golden brown.
7. In a large skillet, heat marinara sauce over medium heat.
8. In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom.
9. Layer half of the baked eggplant slices on top of the marinara sauce.
10. Spread half of the ricotta di bufala on top of the eggplant slices.
11. Sprinkle half of the shredded mozzarella cheese on top of the ricotta di bufala.
12. Repeat layers with remaining eggplant slices, ricotta di bufala, and shredded mozzarella cheese.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
15. Garnish with fresh basil leaves.


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

Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 11g
Cholesterol: 144mg
Sodium: 1230mg
Total carbohydrates: 33g
Dietary fiber: 6g
Total sugars: 9g
Protein: 24g

Substitutions for ingredients:
- Regular breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Regular ricotta cheese can be used instead of ricotta di bufala.

Variations:
- Add sliced mushrooms or spinach to the layers.
- Use zucchini instead of eggplant.
- Make a meat version by adding cooked ground beef or sausage to the marinara sauce.

Tips and tricks:
- Make sure to pat the eggplant slices dry to prevent excess moisture in the dish.
- Use a wire rack to bake the eggplant slices to ensure even browning.
- Let the dish rest for 10-15 minutes before serving to allow the layers to set.

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 fresh basil leaves for garnish.

Garnishes:
Fresh basil leaves

Pairings:
Serve with a side salad and garlic bread.

Suggested side dishes:
Side salad and garlic bread.

Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through. Make sure to slice them thinly.
- If the dish is too watery, try baking the eggplant slices longer to draw out more moisture.

Food safety advice:
Make sure to cook the dish to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Eggplant Parmesan is a traditional Italian dish that originated in the Campania region of Italy.

Flavor profiles:
Savory, cheesy, and slightly sweet.

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

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Region: Italian

Taste: Savory, Creamy, Cheesy, Tangy, Rich