Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Wire rack
- 3 shallow bowls
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place a wire rack on top.
2. Set up three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, mix together the panko breadcrumbs, grated parmesan cheese, chopped parsley, and chopped basil.
3. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture. Place the coated slices onto the wire rack.
4. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the skillet. Once the oil is hot, add the eggplant slices in batches and cook until golden brown on both sides, about 2-3 minutes per side. Place the cooked slices on a paper towel-lined plate to remove excess oil.
5. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of the cooked eggplant slices, followed by a layer of shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used up, ending with a layer of mozzarella cheese on top.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. 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: 380
Fat: 18g
Saturated Fat: 8g
Cholesterol: 135mg
Sodium: 950mg
Carbohydrates: 34g
Fiber: 5g
Sugar: 8g
Protein: 22g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
- Vegan parmesan cheese can be used instead of grated parmesan cheese.
- Vegan mozzarella cheese can be used instead of shredded mozzarella cheese.
Variations:
- Add sliced mushrooms or diced onions to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Add sliced cooked chicken or ground beef between the layers for a meatier version.
- Use a different type of cheese, such as provolone or fontina, instead of mozzarella cheese.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a wire rack to let the eggplant slices cool after breading them to prevent them from getting soggy.
- Use a good quality marinara sauce for the best flavor.
- If the eggplant slices are not browning evenly, adjust the heat on the skillet as needed.
- Let the eggplant parmesan cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F. Cover the eggplant parmesan with foil and bake for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or basil can be used as a garnish.
Pairings:
Serve the eggplant parmesan with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
- If the eggplant slices are getting too brown before they are cooked through, lower the heat on the skillet.
- If the eggplant parmesan is too watery, make sure to drain the marinara sauce before using it.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Italy. It is typically made with breaded and fried eggplant slices, layered with tomato sauce and cheese, and baked until bubbly.
Flavor profiles:
Savory, cheesy, tomato-y, herbaceous
Serving suggestions:
Serve the eggplant parmesan as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian