Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup 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 pound Scamorza Molisana cheese, shredded
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Large skillet
- 9x13 inch baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant rounds on a baking sheet and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.
3. In a shallow dish, mix together the flour, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
6. Dip each eggplant round into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
7. Heat the olive oil in a large skillet over medium-high heat. Add the breaded eggplant rounds and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
8. Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Layer half of the eggplant rounds on top of the sauce, followed by half of the shredded Scamorza Molisana cheese. Repeat with another layer of marinara sauce, eggplant rounds, and Scamorza Molisana cheese.
9. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the eggplant parmigiana cool for a few minutes before serving. Garnish with fresh basil leaves.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 425
Total Fat: 26g
Saturated Fat: 12g
Cholesterol: 121mg
Sodium: 1078mg
Total Carbohydrates: 28g
Dietary Fiber: 5g
Sugars: 8g
Protein: 20g
Substitutions for ingredients:
- You can substitute the Scamorza Molisana cheese with mozzarella cheese or provolone cheese.
- Instead of marinara sauce, you can use tomato sauce or homemade tomato sauce.
Variations:
- Add sliced mushrooms or cooked ground beef to the marinara sauce for a meaty version.
- Use zucchini or yellow squash instead of eggplant for a different flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- To make the dish healthier, you can bake the breaded eggplant rounds instead of frying them.
- You can make the dish ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Store any leftover eggplant parmigiana in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eggplant parmigiana, preheat the oven to 350°F. Cover the dish with foil and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmigiana on a large platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve the eggplant parmigiana with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the eggplant rounds are too thick, they may not cook through properly. Make sure to slice them thinly.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
- Store any leftover eggplant parmigiana in the refrigerator and consume within 3 days.
Food history:
- Eggplant parmigiana is a traditional Italian dish that originated in the southern region of Italy.
Flavor profiles:
- The dish is savory and cheesy with a crispy breadcrumb coating and tender eggplant slices.
Serving suggestions:
- Serve the eggplant parmigiana as a main course for dinner or as a side dish for a larger meal.
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Region: Italian