Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 jar (24 oz) marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice first in the flour mixture, then in the beaten eggs, and finally in the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
6. Place the coated eggplant slices on a wire rack set over a baking sheet.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Working in batches, add the eggplant slices to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
9. Remove the eggplant slices from the skillet and place them on a paper towel-lined plate to drain excess oil.
10. Spread a thin layer of marinara sauce on the bottom of the baking dish.
11. Arrange a layer of eggplant slices on top of the sauce, followed by a layer of mozzarella cheese.
12. Repeat the layers until all the eggplant slices are used up, ending with a layer of mozzarella cheese on top.
13. Bake the eggplant parmesan in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
14. Remove the baking dish from the oven and let it cool for a few minutes.
15. Sprinkle chopped basil leaves on top of the eggplant parmesan (optional).
16. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 24g
Saturated fat: 10g
Cholesterol: 105mg
Sodium: 1200mg
Total carbohydrates: 37g
Dietary fiber: 6g
Sugar: 10g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Vegetable oil can be used instead of olive oil.
- Low-fat mozzarella cheese can be used instead of fresh mozzarella cheese.
Variations:
- Add sliced mushrooms or chopped spinach to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant.
- Make a meaty version by adding cooked ground beef or Italian sausage to the marinara sauce.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before rinsing and patting dry.
- To make the eggplant slices more crispy, bake them on the wire rack instead of frying them in the skillet.
- To make the eggplant parmesan ahead of time, assemble it up to the point of baking, cover it with foil, and refrigerate for up to 24 hours. Bake it when ready to serve.
Storage instructions:
Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the eggplant parmesan, preheat the oven to 350°F, cover the baking dish with foil, and bake for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter, garnished with fresh basil leaves and grated Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, mashed potatoes, steamed rice
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Slice them thinner next time.
- If the eggplant slices are too soggy, they may not have been drained well enough before coating. Pat them dry with paper towels before coating.
- If the eggplant parmesan is too dry, add more marinara sauce or a drizzle of olive oil before serving.
Food safety advice:
- Make sure the eggplant slices are cooked through before serving.
- Store leftover eggplant parmesan in the refrigerator and consume within 3 days.
- Reheat leftover eggplant parmesan to an internal temperature of 165°F before consuming.
Food history:
Eggplant parmesan is a classic Italian-American dish that originated in the southern regions of Italy. It is typically made with breaded and fried eggplant slices, layered with tomato sauce and mozzarella cheese, and baked until bubbly.
Flavor profiles:
Savory, cheesy, tangy, crispy
Serving suggestions:
Serve the eggplant parmesan as a main course for dinner, accompanied by a side salad and garlic bread.
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Region: Italian