Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 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
- 1 can of sardelka (salted sardines in oil)
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Place the flour in a shallow bowl, the beaten eggs in another shallow bowl, and the breadcrumbs mixed with Parmesan cheese in a third shallow bowl.
4. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture. Place the coated slices on the prepared baking sheet.
5. Drizzle the olive oil over the eggplant slices and season with salt and pepper.
6. Bake the eggplant slices for 20-25 minutes or until golden brown and crispy.
7. In a large skillet, heat the sardelka and marinara sauce over medium heat until heated through.
8. In a 9x13 inch baking dish, layer the baked eggplant slices, sardelka and marinara sauce mixture, and shredded mozzarella cheese. Repeat the layers until all ingredients are used up.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 10g
Cholesterol: 110mg
Sodium: 950mg
Total carbohydrates: 35g
Dietary fiber: 6g
Sugar: 9g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Fresh sardines can be used instead of canned sardelka.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce mixture for added flavor.
- Use zucchini or yellow squash instead of eggplant.
Tips and tricks:
- To make the eggplant slices extra crispy, place them on a wire rack over the baking sheet instead of directly on the parchment paper.
- Make sure to season each layer of the eggplant parmesan with salt and pepper to enhance the flavor.
- Let the eggplant parmesan cool for a few minutes before serving to allow the layers 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, place the eggplant parmesan in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic mashed potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
- If the eggplant parmesan is too watery, try using less marinara sauce or draining the sardelka before adding it to the mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the eggplant parmesan to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with breaded and fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
Salty, savory, cheesy, and slightly sweet.
Serving suggestions:
Serve the eggplant parmesan hot with a side of garlic bread and a Caesar salad for a complete meal.
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Taste: Savory, Tangy, Herbaceous, Rich, Cheesy