Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup Tipo 00 flour
- 3 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
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. Place the eggplant slices on a wire rack and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat dry with paper towels.
4. Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
5. Add the Parmesan cheese, basil, parsley, oregano, salt, and pepper to the breadcrumbs and mix well.
6. Dredge each eggplant slice in the flour, then dip in the beaten eggs, and coat with the breadcrumb mixture.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Add the breaded eggplant slices to the skillet and cook until golden brown on both sides, about 2-3 minutes per side.
9. Remove the eggplant slices from the skillet and place on a paper towel-lined plate to drain excess oil.
10. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
11. Arrange half of the eggplant slices in a single layer over the sauce.
12. Top the eggplant slices with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese.
13. Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 37g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Regular flour can be used instead of Tipo 00 flour.
- Panko breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce.
- Use zucchini or yellow squash instead of eggplant.
- Top with a sprinkle of red pepper flakes for some heat.
Tips and tricks:
- Make sure to pat the eggplant slices dry after rinsing to prevent excess moisture.
- Use a wire rack to help the eggplant slices cook evenly and prevent them from getting soggy.
- Don't overcrowd the skillet when cooking the eggplant slices to ensure they get crispy.
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 platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy or burn easily.
- If the eggplant slices are too thick, they may not cook through properly.
Food safety advice:
Make sure to cook the eggplant slices to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
Savory, cheesy, and herbaceous.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian