Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 jar (24 oz) of your favorite tomato sauce
- 1 lb Robiola di Ceva cheese, sliced
- Salt and pepper to taste
Special equipment needed:
- Baking dish (9x13 inch)
- Frying pan
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix flour with salt and pepper. In another shallow dish, beat eggs. In a third shallow dish, mix breadcrumbs with grated Parmesan cheese.
3. Dip each eggplant slice in flour, then in egg, and finally in breadcrumb mixture. Shake off any excess and set aside.
4. Heat the olive oil in a frying pan over medium-high heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
5. Spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange a layer of eggplant slices on top of the sauce. Cover the eggplant with a layer of sliced Robiola di Ceva cheese. Repeat the layers until all ingredients are used up, ending with a layer of cheese on top.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
7. Let the eggplant parmigiana cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 28g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Instead of Robiola di Ceva cheese, you can use mozzarella or provolone cheese.
- Instead of Italian breadcrumbs, you can use panko breadcrumbs.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use zucchini instead of eggplant.
- Add cooked ground beef or sausage to the tomato sauce.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- You can salt the eggplant slices before frying them to remove excess moisture and bitterness.
- Use a good quality tomato sauce for the best flavor.
Storage instructions:
- Store leftover eggplant parmigiana in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eggplant parmigiana in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the eggplant parmigiana on a platter with fresh basil leaves on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant is too watery, you can salt it and let it sit for 30 minutes before frying to remove excess moisture.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any foodborne illnesses.
Food history:
- Eggplant parmigiana is a classic Italian dish that originated in the southern region of Italy.
Flavor profiles:
- Savory, cheesy, and tomatoey.
Serving suggestions:
- Serve the eggplant parmigiana as a main course for dinner or as a side dish for a potluck or party.
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Region: Italian