Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 cups Italian-style breadcrumbs
- 3 eggs, beaten
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 pound Toma della Valle Stura cheese, sliced into thin rounds
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 sliced eggplant on a wire rack and sprinkle with salt. Let sit for 10 minutes to release any excess moisture.
3. In a shallow dish, mix together the flour, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the breadcrumbs and grated parmesan cheese.
6. Dredge each eggplant slice in the flour mixture, then dip in the beaten eggs, and coat in the breadcrumb mixture.
7. Heat the olive oil in a large skillet over medium-high heat. Add the breaded eggplant slices and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.
8. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
9. Arrange a layer of the cooked eggplant slices on top of the sauce.
10. Add a layer of Toma della Valle Stura cheese slices on top of the eggplant.
11. Repeat the layers of sauce, eggplant, and cheese until all ingredients are used up, ending with a layer of cheese on top.
12. Cover the baking dish with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 24g
Protein: 18g
Carbohydrates: 40g
Fiber: 6g
Sugar: 10g
Sodium: 950mg
Substitutions for ingredients:
- Instead of Toma della Valle Stura cheese, you can use mozzarella or provolone cheese.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Variations:
- Add sliced mushrooms or spinach to the layers for extra flavor and nutrition.
- Use zucchini instead of eggplant for a lighter version of this dish.
- Make a vegetarian version by omitting the cheese or using a plant-based cheese substitute.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a wire rack to help remove excess moisture from the eggplant slices.
- If you don't have Italian-style breadcrumbs, you can make your own by mixing together breadcrumbs, dried basil, dried oregano, and garlic powder.
- Let the eggplant parmesan cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftover eggplant parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake the eggplant parmesan for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a large platter with fresh basil leaves and a sprinkle of grated parmesan cheese on top.
Garnishes:
- Fresh basil leaves
- Grated parmesan cheese
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 slices are too thick, they may not cook evenly. Make sure to slice them thinly.
- If the eggplant parmesan is too watery, you may have added too much sauce. Use a slotted spoon to remove any excess sauce before baking.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Eggplant parmesan is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
- The eggplant parmesan is savory and cheesy, with a slightly sweet and tangy tomato sauce.
Serving suggestions:
- Serve the eggplant parmesan as a main course for a family dinner or a casual dinner party.
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Region: Italian