Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups of all-purpose flour
- 4 eggs, beaten
- 2 cups of seasoned breadcrumbs
- 1 cup of grated Parmesan cheese
- 4 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large frying pan
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large frying pan, heat enough olive oil to cover the bottom of the pan over medium-high heat.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with grated Parmesan cheese.
4. Dip each eggplant slice in the flour, then the egg, and finally the breadcrumb mixture, making sure to coat both sides evenly.
5. Fry the eggplant slices in the hot oil until golden brown, about 2-3 minutes per side. Remove from the pan and place on paper towels to drain excess oil.
6. In a baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top of the sauce, followed by another layer of sauce and a sprinkle of shredded mozzarella cheese. Repeat until all the eggplant slices are used up.
7. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 390
Fat: 17g
Carbohydrates: 39g
Protein: 20g
Sodium: 1050mg
Sugar: 9g
Fiber: 6g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of seasoned breadcrumbs for a crunchier texture.
- Any type of cheese can be used instead of mozzarella cheese, such as provolone or fontina.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Top with fresh basil or parsley before serving.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a non-stick frying pan to prevent the eggplant slices from sticking.
- To make the dish healthier, bake the eggplant slices instead of frying them.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the eggplant parmesan in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh basil or parsley
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic mashed potatoes
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the eggplant slices are not crispy enough, try frying them for a little longer or increasing the heat of the oil.
- If the eggplant parmesan is too watery, try using less marinara sauce or draining excess liquid from the eggplant slices before assembling the dish.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
- Use a food thermometer to ensure that the internal temperature of the dish reaches 165°F before serving.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy. It is typically made with fried eggplant slices, tomato sauce, and mozzarella cheese, and is often served as a main course.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve hot with a side of garlic bread and a Caesar salad.
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Region: Italian