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
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to remove excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
5. Dip each eggplant slice in flour, then egg, then breadcrumbs, making sure to coat both sides evenly.
6. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom of the pan.
7. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Remove from the pan and place on paper towels to drain excess oil.
8. Spread a thin layer of marinara sauce on the bottom of a baking dish.
9. Arrange a layer of fried eggplant slices on top of the sauce.
10. Cover the eggplant with a layer of sliced mozzarella cheese.
11. Repeat the layers of sauce, eggplant, and mozzarella until all ingredients are used up.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
14. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 425
Fat: 21g
Carbohydrates: 38g
Protein: 23g
Sodium: 1280mg
Sugar: 12g
Fiber: 7g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Zucchini or yellow squash can be substituted for eggplant.
- Ricotta cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor.
- Use a mixture of different cheeses, such as Parmesan, mozzarella, and provolone.
- Make a vegetarian version by omitting the Parmesan cheese and using a vegetarian-friendly marinara sauce.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use fresh mozzarella cheese instead of pre-shredded for better melting.
- To make the eggplant less oily, place the fried slices on a wire rack instead of paper towels to drain excess oil.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, steamed broccoli
Troubleshooting advice:
- If the eggplant is too watery, sprinkle with salt and let sit for an additional 30 minutes before rinsing and patting dry.
- If the eggplant slices are not crispy enough, increase the heat on the skillet and fry for an additional minute on each side.
Food safety advice:
Make sure to cook the eggplant thoroughly to avoid foodborne illness.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve hot with a side of garlic bread and a glass of red wine.
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Region: Italian