Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 3 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 oven to 375°F.
2. Season eggplant slices with salt and pepper, then dredge in flour, shaking off any excess.
3. Dip eggplant slices in beaten eggs, then coat with breadcrumbs mixed with grated Parmesan cheese.
4. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown on both sides, about 2-3 minutes per side.
5. Drain eggplant slices on paper towels to remove excess oil.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Arrange a layer of fried eggplant slices on top of the sauce.
8. Spoon more marinara sauce over the eggplant slices, then sprinkle shredded mozzarella cheese on top.
9. Repeat layers until all eggplant slices are used up, ending with a layer of marinara sauce and shredded mozzarella cheese on top.
10. Cover baking dish with foil and bake for 25 minutes.
11. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 40g
Protein: 18g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or chopped bell peppers to the marinara sauce for extra flavor.
- Substitute eggplant with zucchini or yellow squash for a different twist.
Tips and tricks:
- Make sure to remove excess oil from fried eggplant slices to prevent them from becoming soggy.
- Use a mandoline to slice eggplant evenly and quickly.
- Let the eggplant parmesan cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat eggplant parmesan in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve eggplant parmesan on a bed of fresh arugula or spinach for a pop of color.
Garnishes:
- Sprinkle chopped fresh basil or parsley on top of the eggplant parmesan before serving.
Pairings:
- Serve with a side of garlic bread or a green salad.
Suggested side dishes:
- Roasted vegetables, such as broccoli or Brussels sprouts, make a great side dish for eggplant parmesan.
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy and dry out during frying. Make sure to slice them evenly and not too thin.
Food safety advice:
- Make sure to cook eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
- Eggplant parmesan is a traditional Italian dish that originated in the southern region of Campania.
Flavor profiles:
- Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
- Serve eggplant parmesan as a main course for dinner or as a side dish for a larger meal.
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Region: Italian