Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1 cup all-purpose flour
- 2 cups Italian breadcrumbs
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 jar (24 oz) marinara sauce
- 1/2 lb Robiola della Val Bormida cheese, sliced
Special equipment needed:
- Baking sheet
- Mixing bowls
- Skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, salt, and black pepper.
3. In another mixing bowl, beat the eggs.
4. In a third mixing bowl, combine the breadcrumbs and grated Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then into the beaten eggs, and finally into the breadcrumb mixture.
6. Heat the olive oil in a skillet over medium-high heat.
7. Add the breaded eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side.
8. Remove the eggplant slices from the skillet and place them on a baking sheet.
9. Pour the marinara sauce into the skillet and heat it over medium heat.
10. Arrange half of the eggplant slices in the bottom of a 9x13 inch baking dish.
11. Top the eggplant slices with half of the Robiola della Val Bormida cheese slices.
12. Pour half of the marinara sauce over the cheese.
13. Repeat the layers with the remaining eggplant slices, Robiola della Val Bormida cheese slices, and marinara sauce.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 20g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 1200mg
Carbohydrates: 40g
Fiber: 6g
Sugar: 10g
Protein: 18g
Substitutions for ingredients:
- Instead of Robiola della Val Bormida cheese, you can use any soft cheese such as Brie or Camembert.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- Add sliced mushrooms or spinach to the marinara sauce for added flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on this classic dish.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before breading and cooking.
- Make sure to use enough oil in the skillet when cooking the eggplant slices to ensure they become crispy and golden brown.
- If you prefer a crispier texture, you can bake the breaded eggplant slices in the oven instead of frying them in a skillet.
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 Robiola della Val Bormida and Eggplant Parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad of mixed greens and a balsamic vinaigrette.
- Pair with a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook all the way through. Make sure to slice them thinly for even cooking.
- If the cheese is not melting, you can broil the dish for a few minutes to help it melt.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing and cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Eggplant Parmesan is a classic Italian dish that originated in the southern regions of Italy. It is typically made with breaded and fried eggplant slices, tomato sauce, and mozzarella cheese. This recipe adds a twist by using Robiola della Val Bormida cheese, which is a soft cheese from the Piedmont region of Italy.
Flavor profiles:
This dish is savory, cheesy, and slightly tangy from the marinara sauce. The Robiola della Val Bormida cheese adds a creamy and nutty flavor to the dish.
Serving suggestions:
Serve the Robiola della Val Bormida and Eggplant Parmesan as a main course for a family dinner or special occasion.
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Region: Italian