Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and 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 into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat each slice evenly.
6. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
7. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
8. Drain the fried eggplant slices on paper towels to remove excess oil.
9. In a baking dish, spread a layer of marinara sauce on the bottom.
10. Arrange a layer of fried eggplant slices on top of the sauce.
11. Sprinkle a layer of shredded mozzarella cheese over the eggplant slices.
12. Repeat the layers until all the eggplant slices are used up, ending with a layer of marinara sauce and shredded mozzarella cheese on top.
13. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
14. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
15. Let the Scheggia and Eggplant Parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 415
Fat: 19g
Carbohydrates: 41g
Protein: 20g
Sodium: 1050mg
Sugar: 9g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a crunchier texture.
- Any type of cheese can be used instead of mozzarella cheese, such as provolone or fontina.
Variations:
- Add sliced mushrooms or chopped bell peppers to the marinara sauce for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Add a layer of cooked ground beef or sausage between the eggplant slices for a heartier meal.
Tips and tricks:
- Make sure to slice the eggplant into even rounds so that they cook evenly.
- Salt the eggplant slices and let them sit for 30 minutes before breading and frying to remove excess moisture and bitterness.
- Use a non-stick skillet to prevent the eggplant slices from sticking to the pan.
- Use a mandoline slicer to slice the eggplant into even rounds quickly and easily.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Scheggia and Eggplant Parmesan in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Scheggia and Eggplant Parmesan on a large platter with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, steamed broccoli, garlic mashed potatoes
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the center. Slice them thinner for even cooking.
- If the eggplant slices are too thin, they may become too crispy and dry. Slice them thicker for a softer texture.
- If the eggplant slices are sticking to the pan, add more olive oil to the skillet and make sure it is hot before adding the eggplant slices.
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 Campania. It is traditionally made with layers of fried eggplant slices, tomato sauce, and mozzarella cheese, and is often served as a main course.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve the Scheggia and Eggplant Parmesan with a side of garlic bread and a Caesar salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian