Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup ricotta di bufala
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
Special equipment needed:
- Baking dish
- Non-stick skillet
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, salt, and black pepper.
3. Dredge the eggplant slices in the flour mixture, shaking off any excess.
4. Heat the olive oil in a non-stick skillet over medium heat.
5. Add the eggplant slices to the skillet and cook until golden brown on both sides, about 2-3 minutes per side.
6. Remove the eggplant slices from the skillet and set aside.
7. In a separate mixing bowl, combine the ricotta di bufala, Parmesan cheese, and chopped basil.
8. In a baking dish, spread a layer of marinara sauce on the bottom.
9. Add a layer of eggplant slices on top of the marinara sauce.
10. Spread a layer of the ricotta mixture on top of the eggplant slices.
11. Repeat the layers until all ingredients are used up, ending with a layer of marinara sauce on top.
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 top is golden brown and bubbly.
14. Let the dish cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 25g
- Protein: 16g
Substitutions for ingredients:
- Regular ricotta cheese can be used instead of ricotta di bufala.
- Any type of grated cheese can be used instead of Parmesan cheese.
- Fresh parsley or oregano can be used instead of basil.
Variations:
- Add sliced mushrooms or zucchini to the layers.
- Use a different type of sauce, such as Alfredo or pesto.
- Add cooked ground beef or sausage to the layers for a meaty version.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a non-stick skillet to prevent the eggplant slices from sticking.
- Let the dish cool for a few minutes before serving to allow the layers to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the dish in individual ramekins for a more elegant presentation.
- Garnish with fresh basil leaves or grated Parmesan cheese.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the allotted time. Slice them thinner for faster cooking.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing and cooking.
Food history:
- Parmigiana is a traditional Italian dish that originated in the region of Campania. It is typically made with eggplant, tomato sauce, and cheese.
Flavor profiles:
- Savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian