Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 8 thin slices of prosciutto
- 8 fresh sage leaves
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Skillet
- Oven-safe casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
4. Dip each eggplant slice in the flour, then the egg, and finally the breadcrumbs.
5. Heat the olive oil in a skillet over medium-high heat.
6. Fry the eggplant slices in the skillet until golden brown on both sides, about 2-3 minutes per side.
7. Remove the eggplant slices from the skillet and place them on the prepared baking sheet.
8. Top each eggplant slice with a slice of prosciutto and a fresh sage leaf.
9. Spoon marinara sauce over each eggplant slice.
10. Sprinkle grated Parmesan cheese and shredded mozzarella cheese over the top.
11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 1200mg
Carbohydrates: 29g
Fiber: 7g
Sugar: 10g
Protein: 23g
Substitutions for ingredients:
- Instead of prosciutto, you can use thinly sliced ham or bacon.
- Instead of sage, you can use fresh basil or oregano.
- Instead of marinara sauce, you can use tomato sauce or diced tomatoes.
Variations:
- Add sliced mushrooms to the skillet when frying the eggplant slices.
- Use different types of cheese, such as fontina or provolone.
- Add chopped garlic to the marinara sauce for extra flavor.
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.
- If you don't have Italian seasoned breadcrumbs, you can make your own by mixing breadcrumbs with Italian seasoning, garlic powder, and salt.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh herbs, grated Parmesan cheese, or a drizzle of balsamic glaze.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side of pasta.
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through. Make sure to slice them thinly.
- If the eggplant slices are too thin, they may become too crispy. Make sure to keep an eye on them while frying.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Saltimbocca is a traditional Italian dish that typically consists of veal, prosciutto, and sage. This recipe puts a twist on the classic dish by using eggplant instead of veal.
Flavor profiles:
Savory, salty, and cheesy.
Serving suggestions:
Serve as a main dish with a side salad or garlic bread.
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Region: Italian