Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together flour, salt, and black pepper.
3. In another shallow dish, beat eggs.
4. In a third shallow dish, mix together breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice in flour mixture, then egg mixture, and finally breadcrumb mixture. Place on a wire rack.
6. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan.
7. Fry eggplant slices until golden brown, about 2-3 minutes per side. Place on a paper towel-lined plate to drain excess oil.
8. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
9. Arrange half of the eggplant slices in a single layer on top of the sauce.
10. Spoon half of the remaining marinara sauce over the eggplant slices.
11. Sprinkle half of the shredded mozzarella cheese on top of the sauce.
12. Repeat layers with remaining eggplant slices, marinara sauce, and mozzarella cheese.
13. Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly.
14. Sprinkle chopped fresh basil on top before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 385
Fat: 17g
Saturated Fat: 8g
Cholesterol: 110mg
Sodium: 1360mg
Carbohydrates: 38g
Fiber: 6g
Sugar: 10g
Protein: 21g
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.
- Fresh basil can be substituted with dried basil.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor.
- Use zucchini instead of eggplant for a different twist on the classic dish.
- Make a vegetarian version by omitting the Parmesan cheese and using a vegetarian marinara sauce.
Tips and tricks:
- Slice the eggplant evenly to ensure even cooking.
- Use a wire rack to drain excess oil from the fried eggplant slices.
- Use a high-quality marinara sauce for the best flavor.
- Let the eggplant parmesan cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftover eggplant parmesan 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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with a sprinkle of chopped fresh basil on top.
Garnishes:
Chopped fresh basil or parsley can be used as a garnish.
Pairings:
Serve with a side salad and 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 through completely. Slice them thinner next time.
- If the eggplant parmesan is too watery, try salting the eggplant slices before frying to draw out excess moisture.
Food safety advice:
- Make sure the eggplant is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
Serve hot with a side salad and garlic bread for a complete meal.
Related Categories
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Region: Italian
Taste: Savory, Cheesy, Herby, Tangy, Tomato, Meaty, Tomato-Y