Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian seasoned breadcrumbs
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 eggs, beaten
- Salt and pepper, to taste
- Olive oil, for frying
- Fresh basil leaves, for garnish
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, coating each slice evenly.
6. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and drain on paper towels.
7. In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of eggplant slices on top of the sauce, then sprinkle with shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used up.
8. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil leaves.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories per serving: 350
- Total fat: 15g
- Saturated fat: 5g
- Cholesterol: 85mg
- Sodium: 900mg
- Total carbohydrates: 40g
- Dietary fiber: 7g
- Sugars: 10g
- Protein: 15g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Any type of cheese can be used in place of mozzarella cheese.
Variations:
- Add a layer of sautéed spinach or mushrooms between the layers of eggplant for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before rinsing and drying them.
- Use a mandoline slicer to get even slices of eggplant.
- If you don't want to fry the eggplant slices, you can bake them in the oven at 400°F for 15-20 minutes instead.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a baking dish and cover with foil. Bake in the oven at 375°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a bed of spaghetti or other pasta for a complete meal.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook all the way through. Make sure to slice them thinly for even cooking.
Food safety advice:
- Make sure to cook the eggplant slices all the way through to avoid any foodborne illnesses.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
- Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
- Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian