Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1/2 pound Scamorza Calabra 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. Place the eggplant slices on a wire rack and sprinkle with salt. Let them sit for 15 minutes to release excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
5. Add the Parmesan cheese, salt, and black pepper to the breadcrumbs and mix well.
6. Dip each eggplant slice in the flour, then in the beaten eggs, and finally in the seasoned breadcrumbs, pressing the breadcrumbs onto the eggplant to coat well.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
9. Drain the fried eggplant slices on paper towels to remove excess oil.
10. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
11. Arrange a layer of fried eggplant slices on top of the sauce.
12. Top the eggplant with a layer of Scamorza Calabra cheese slices.
13. Repeat the layers of sauce, eggplant, and cheese until all ingredients are used up.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Garnish with chopped fresh basil leaves, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 23g
Saturated Fat: 10g
Cholesterol: 112mg
Sodium: 1193mg
Carbohydrates: 26g
Fiber: 5g
Sugar: 10g
Protein: 20g
Substitutions for ingredients:
- You can use mozzarella cheese instead of Scamorza Calabra cheese.
- You can use gluten-free breadcrumbs or almond flour instead of Italian breadcrumbs.
- You can use any type of tomato-based pasta sauce instead of marinara sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic recipe.
- Add cooked ground beef or sausage to the sauce for a meaty version of the dish.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a wire rack to help remove excess moisture from the eggplant slices.
- Use a non-stick skillet to prevent the eggplant slices from sticking to the pan.
- Let the eggplant slices cool for a few minutes before assembling the layers to prevent the cheese from melting too quickly.
- Cover the baking dish with foil to prevent the cheese from burning.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Scamorza Calabra and Eggplant Parmigiana on a large platter with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Chopped fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry during frying.
- If the eggplant slices are too thick, they may not cook through completely during baking.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw eggplant.
- Use a food thermometer to ensure that the internal temperature of the dish reaches 165°F to prevent foodborne illness.
Food history:
- Eggplant Parmigiana is a classic Italian dish that originated in the southern region of Italy.
- The dish is traditionally made with layers of fried eggplant, tomato sauce, and mozzarella cheese.
Flavor profiles:
- The Scamorza Calabra cheese adds a smoky and slightly nutty flavor to the dish, while the eggplant provides a mild and slightly sweet taste.
- The tomato-based sauce adds a tangy and slightly sweet flavor to the dish, while the Parmesan cheese adds a salty and nutty taste.
Serving suggestions:
- Serve the Scamorza Calabra and Eggplant Parmigiana with a glass of red wine for a perfect pairing.
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Region: Italian