Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups of all-purpose flour
- 4 eggs, beaten
- 2 cups of breadcrumbs
- 1 cup of grated Parmesan cheese
- 1 jar of Salsa Romesco
- 2 cups of shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Baking sheet
- Large skillet
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper.
3. Dredge each slice in flour, then dip in the beaten eggs, and coat with breadcrumbs.
4. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Transfer to a baking sheet.
5. Spread a layer of Salsa Romesco over each eggplant slice. Sprinkle with grated Parmesan cheese and shredded mozzarella cheese.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Instead of Salsa Romesco, you can use tomato sauce or marinara sauce.
- Instead of eggplant, you can use zucchini or portobello mushrooms.
- Instead of mozzarella cheese, you can use provolone or fontina cheese.
Variations:
- Add cooked ground beef or Italian sausage to the Salsa Romesco for a meaty version.
- Top the eggplant slices with sliced black olives and chopped fresh basil before baking.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before rinsing and drying.
- Use a food processor to make the breadcrumbs from stale bread.
- To make the recipe gluten-free, use gluten-free flour and breadcrumbs.
Storage instructions:
Store any leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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 platter with a sprinkle of chopped parsley.
Garnishes:
Garnish with fresh basil leaves or a drizzle of olive oil.
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. Slice them thinner next time.
- If the eggplant slices are too oily, blot them with paper towels before adding the Salsa Romesco.
Food safety advice:
Make sure the eggplant slices are fully cooked before serving.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
The eggplant is crispy and savory, while the Salsa Romesco adds a smoky and slightly spicy flavor. The Parmesan and mozzarella cheese add richness and creaminess.
Serving suggestions:
Serve the eggplant parmesan as a main course for dinner or as a side dish for a party or potluck.
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