Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian breadcrumbs
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 2 baking sheets
- 3 shallow dishes
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture. Place the coated eggplant slices onto a baking sheet.
6. Heat the olive oil in a large skillet over medium-high heat. Add the breaded eggplant slices in batches and cook until golden brown on both sides, about 2-3 minutes per side. Place the cooked eggplant slices onto a clean baking sheet.
7. Spread 1 cup of marinara sauce onto the bottom of a 9x13 inch baking dish.
8. Arrange half of the eggplant slices on top of the sauce, overlapping slightly if necessary.
9. Spoon 2 cups of marinara sauce over the eggplant slices.
10. Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
11. Repeat layers with remaining eggplant slices, marinara sauce, and mozzarella cheese.
12. Cover the baking dish with foil and bake for 30 minutes.
13. 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: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 8g
Cholesterol: 141mg
Sodium: 1319mg
Carbohydrates: 35g
Fiber: 6g
Sugar: 12g
Protein: 23g
Substitutions for ingredients:
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
- Panko breadcrumbs can be used instead of Italian breadcrumbs for a different texture.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Top with fresh basil or parsley before serving for a pop of color and flavor.
Tips and tricks:
- To make the breading process easier, set up a breading station with the three shallow dishes in a row.
- Make sure to cook the eggplant slices until they are golden brown and crispy to ensure they are fully cooked and not soggy.
- Let the eggplant parmesan cool for a few minutes before serving to allow the layers to set.
Storage instructions:
Leftovers 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 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh basil or parsley
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Steamed green beans
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook all the way through. Make sure to slice them thinly.
- If the breading falls off during cooking, make sure to press the breadcrumbs onto the eggplant slices firmly before cooking.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing and cooking.
- Use a food thermometer to ensure the eggplant parmesan reaches an internal temperature of 165°F before serving.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy. It is traditionally made with breaded and fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve hot as a main dish with a side salad or vegetables.
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Region: Italian