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
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
Special equipment needed:
- Baking sheet
- 3 shallow bowls
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a shallow bowl, mix together the flour, salt, and black pepper.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, mix together the breadcrumbs and Parmesan cheese.
6. Dip each eggplant round into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture.
7. Place the breaded eggplant rounds on the prepared baking sheet.
8. Bake for 20-25 minutes, or until the eggplant is tender and the breadcrumbs are golden brown.
9. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
10. Arrange half of the eggplant rounds in a single layer over the sauce.
11. Spoon half of the remaining marinara sauce over the eggplant.
12. Sprinkle half of the shredded mozzarella cheese over the sauce.
13. Repeat with the remaining eggplant, marinara sauce, and mozzarella cheese.
14. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
15. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
16. Sprinkle chopped fresh basil over the top of the eggplant Parmesan before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 405
Fat: 16g
Saturated Fat: 8g
Cholesterol: 119mg
Sodium: 1488mg
Carbohydrates: 43g
Fiber: 7g
Sugar: 12g
Protein: 23g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for added flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
Tips and tricks:
- Make sure to slice the eggplant into even rounds for even cooking.
- Use a mandoline slicer for quick and easy slicing.
- Press the breadcrumbs onto the eggplant rounds firmly to ensure they stick.
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 eggplant Parmesan on a large platter with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves or chopped parsley can be used as a garnish.
Pairings:
Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant is not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the breadcrumbs are not sticking to the eggplant, try pressing them on more firmly or adding a little bit of milk to the beaten eggs.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking.
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 or garlic bread for a complete meal.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Cheesy, Herbaceous, Rich, Comforting