Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 jar of marinara sauce
- 8 oz Stracchino Orobico cheese, sliced
Special equipment needed:
- Baking sheet
- Parchment paper
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Place the flour in a shallow dish.
4. Beat the eggs in another shallow dish.
5. In a third shallow dish, mix the breadcrumbs, Parmesan cheese, salt, and black pepper.
6. Dip each eggplant slice in the flour, then in the beaten eggs, and finally in the breadcrumb mixture.
7. Place the coated eggplant slices on the prepared baking sheet.
8. Drizzle the olive oil over the eggplant slices.
9. Bake for 20-25 minutes, or until the eggplant is golden brown and crispy.
10. Remove the eggplant from the oven and set aside.
11. In a 9x13 inch baking dish, spread a layer of marinara sauce.
12. Place a layer of the baked eggplant slices on top of the sauce.
13. Add a layer of sliced Stracchino Orobico cheese.
14. Repeat the layers until all the eggplant and cheese are used up.
15. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
16. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
17. Let the eggplant parmesan cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 55-60 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 410
- Fat: 23g
- Carbohydrates: 33g
- Protein: 19g
- Sodium: 930mg
- Sugar: 8g
- Fiber: 7g
Substitutions for ingredients:
- Stracchino Orobico cheese can be substituted with mozzarella cheese.
- Italian breadcrumbs can be substituted with panko breadcrumbs.
- Marinara sauce can be substituted with tomato sauce or homemade tomato sauce.
Variations:
- Add sliced mushrooms or bell peppers to the eggplant parmesan.
- Use zucchini instead of eggplant for a lighter version.
- Add ground beef or sausage to the marinara sauce for a meaty version.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a mandoline slicer to make the eggplant slices even thinner.
- To make the eggplant parmesan even more crispy, broil it for a few minutes after baking.
Storage instructions:
- Store leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eggplant parmesan in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a platter with fresh basil leaves on top.
Garnishes:
- Garnish the eggplant parmesan with chopped parsley or grated Parmesan cheese.
Pairings:
- Serve the eggplant parmesan with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant is soggy, try salting it before coating it with flour and breadcrumbs to draw out excess moisture.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing it.
- Use a food thermometer to ensure the eggplant parmesan is cooked to an internal temperature of 165°F.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the southern regions of Italy.
Flavor profiles:
- The eggplant parmesan has a crispy and savory flavor from the breaded eggplant and melted cheese.
Serving suggestions:
- Serve the eggplant parmesan as a main dish for dinner or as a side dish for a potluck or party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian