Ingredients with Measurements:
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish
Special Equipment Needed:
- Baking sheet
- Large skillet
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Set up a breading station by placing the flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese in separate shallow bowls.
3. Dip each eggplant slice in the flour, shaking off any excess, then dip in the egg mixture, and finally coat in the breadcrumb mixture. Place the coated eggplant slices on the prepared baking sheet.
4. Bake the eggplant slices for 20-25 minutes, or until golden brown and crispy.
5. While the eggplant is baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
6. Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the skillet. Simmer for 10-15 minutes, or until the sauce has thickened.
7. Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of the baked eggplant slices on top of the sauce, followed by a layer of shredded mozzarella cheese. Repeat the layers until all the ingredients are used up, ending with a layer of cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Let the Tomato and Eggplant Parmesan cool for a few minutes before slicing and serving. Garnish with fresh basil leaves.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Total Fat: 23g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 910mg
Total Carbohydrates: 33g
Dietary Fiber: 7g
Sugar: 11g
Protein: 22g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or portobello mushrooms.
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
- Instead of mozzarella cheese, you can use provolone or fontina cheese.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty version of this dish.
- Top the Tomato and Eggplant Parmesan with sliced black olives or roasted red peppers for extra flavor.
- Use a combination of different cheeses, such as Parmesan, mozzarella, and ricotta, for a more complex flavor.
Tips and Tricks:
- To make the eggplant less bitter, sprinkle salt on the slices and let them sit for 30 minutes before breading and baking.
- Use a mandoline slicer to get even slices of eggplant.
- Make the tomato sauce ahead of time and store it in the fridge for up to 3 days.
Storage Instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat the Tomato and Eggplant Parmesan in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the Tomato and Eggplant Parmesan on a large platter with fresh basil leaves and a sprinkle of Parmesan cheese on top.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic mashed potatoes
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the eggplant slices are too thin, they may become soggy when baked. Aim for slices that are about 1/4 inch thick.
- If the tomato sauce is too thin, let it simmer for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure the eggplant is fully cooked before serving.
- Store any leftovers in the fridge within 2 hours of cooking.
Food History:
Tomato and Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy. It is a variation of the traditional Parmigiana di Melanzane, which is made with only eggplant.
Flavor Profiles:
Tomato and Eggplant Parmesan is a savory and hearty dish with a crispy breadcrumb coating, tender eggplant, and a rich tomato sauce. The dish is topped with melted mozzarella cheese and fresh basil, adding a touch of sweetness and freshness to the dish.
Serving Suggestions:
Serve the Tomato and Eggplant Parmesan as a main dish for a family dinner or as a side dish for a potluck or party.
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Region: Italian