Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 2 cups Italian-seasoned breadcrumbs
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled Strachitunt cheese
- 2 large eggs, beaten
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper, then dredge them in flour, shaking off any excess.
3. Dip each slice into the beaten eggs, then coat them in breadcrumbs.
4. Place the coated eggplant slices on a wire rack set over a baking sheet and bake for 20 minutes, or until golden brown.
5. In a large skillet, heat the marinara sauce over medium heat.
6. Once the eggplant slices are done baking, remove them from the oven and set aside.
7. Spread a layer of marinara sauce on the bottom of a 9x13 inch baking dish.
8. Arrange a layer of eggplant slices on top of the sauce, then sprinkle with Parmesan cheese, mozzarella cheese, and crumbled Strachitunt cheese.
9. Repeat the layers until all the ingredients are used up, ending with a layer of cheese on top.
10. Cover the baking dish with foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
12. Let the eggplant parmesan cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 26g
- Carbohydrates: 35g
- Protein: 20g
- Sodium: 950mg
Substitutions for ingredients:
- Instead of Strachitunt cheese, you can use Gorgonzola or blue cheese.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- Add sliced mushrooms or roasted red peppers to the layers for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before rinsing and drying them.
- Use a mandoline to slice the eggplant evenly and quickly.
- If you don't have Italian-seasoned breadcrumbs, you can make your own by mixing plain breadcrumbs with Italian seasoning, garlic powder, and salt.
Storage instructions:
- Store any leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the eggplant parmesan, place it in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a large platter, garnished with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too soggy, try baking them on a wire rack set over a baking sheet to allow air to circulate around them.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggplant to prevent cross-contamination.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
- Savory, cheesy, and slightly tangy from the Strachitunt cheese.
Serving suggestions:
- Serve hot with a side salad and garlic bread for a complete meal.
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Region: Italian