Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place a wire rack on top.
2. In a shallow dish, mix together the flour, garlic powder, dried basil, dried oregano, 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. Dredge each eggplant slice in the flour mixture, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture. Place the coated eggplant slices on the wire rack.
6. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the skillet. Once hot, add the eggplant slices in batches and cook until golden brown, about 2-3 minutes per side. Transfer the cooked eggplant slices to a paper towel-lined plate to drain excess oil.
7. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices on top of the sauce. Spoon more marinara sauce over the eggplant slices, then sprinkle shredded mozzarella cheese on top.
8. Repeat the layers until all the eggplant slices are used up. Top with a final layer of marinara sauce and shredded mozzarella cheese.
9. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the Spessa Eggplant Parmesan cool for a few minutes before slicing and serving. Garnish with fresh basil leaves.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 16g
Saturated Fat: 8g
Cholesterol: 98mg
Sodium: 1320mg
Carbohydrates: 39g
Fiber: 7g
Sugar: 10g
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-seasoned breadcrumbs.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor.
- Use different types of cheese, such as provolone or fontina, instead of mozzarella.
- Substitute zucchini or yellow squash for the eggplant.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a wire rack to help the eggplant slices crisp up in the oven.
- Don't overcrowd the skillet when cooking the eggplant slices to prevent them from becoming soggy.
- Let the Spessa Eggplant Parmesan cool for a few minutes before slicing to prevent it from falling apart.
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 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Spessa Eggplant Parmesan on a platter with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
Garlic bread, Caesar salad, or roasted vegetables.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the oven. Make sure to slice them thinly.
- If the eggplant slices are too thin, they may become too crispy in the oven. Aim for a thickness of 1/4 inch.
- If the eggplant slices are too soggy, they may not have been cooked long enough in the skillet. Cook them until golden brown on both sides.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking. Keep hot foods hot and cold foods cold to prevent foodborne illness.
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, layered with tomato sauce and mozzarella cheese, and baked in the oven.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve the Spessa Eggplant Parmesan as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian