Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 pound sopressa salami, sliced
- 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
- Paper towels
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs, and coat them with breadcrumbs.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Fry the eggplant slices until golden brown on both sides. Place them on a paper towel-lined plate to drain excess oil.
6. In a baking dish, spread a layer of marinara sauce on the bottom.
7. Arrange a layer of fried eggplant slices on top of the sauce.
8. Add a layer of sliced sopressa salami on top of the eggplant.
9. Sprinkle grated Parmesan cheese on top of the sopressa.
10. Add another layer of marinara sauce, followed by a layer of shredded mozzarella cheese.
11. Repeat the layers until all the ingredients are used up, ending with a layer of mozzarella cheese on top.
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.
14. Let the dish rest for 5 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Instead of sopressa salami, you can use pepperoni, prosciutto, or any other cured meat.
- You can use gluten-free breadcrumbs and flour for a gluten-free version of this recipe.
Variations:
- You can add sliced mushrooms, bell peppers, or onions to the layers for extra flavor and texture.
- Instead of frying the eggplant, you can grill or bake them for a healthier version of this recipe.
Tips and Tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a good quality marinara sauce for the best flavor.
- You can make this dish ahead of time and refrigerate it until ready to bake.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the Sopressa and Eggplant Parmesan hot, garnished with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
This dish pairs well with a side salad and garlic bread.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting Advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
- If the dish is too dry, add more marinara sauce or a splash of water to the layers.
Food Safety Advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and reheat them to an internal temperature of 165°F before consuming.
Food History:
Eggplant Parmesan is a classic Italian dish that originated in the southern region of Campania. It is traditionally made with fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor Profiles:
This dish is savory, cheesy, and slightly spicy from the sopressa salami.
Serving Suggestions:
Serve this dish as a main course for dinner or as a hearty appetizer for a party.
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Region: Italian