Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 jar (24 oz) tomato sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
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. Place the flour, beaten eggs, and breadcrumbs in separate bowls.
3. Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and coat it with breadcrumbs. Place the coated slices on a wire rack set over a baking sheet.
4. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
5. Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle with grated Parmesan cheese.
6. Repeat the layers of tomato sauce, eggplant slices, and Parmesan cheese until all the ingredients are used up. Top with shredded mozzarella cheese.
7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let the Tometto and Eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil leaves.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 6g
Cholesterol: 87mg
Sodium: 987mg
Carbohydrates: 36g
Fiber: 6g
Sugar: 10g
Protein: 18g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-style breadcrumbs for a gluten-free version.
- Ricotta cheese can be used instead of mozzarella cheese for a creamier texture.
- Zucchini can be used instead of eggplant for a different flavor.
Variations:
- Add cooked ground beef or sausage to the tomato sauce for a meaty version.
- Replace the tomato sauce with pesto for a different flavor.
- Use different types of cheese, such as provolone or fontina, for a different taste.
Tips and tricks:
- Slice the eggplant evenly to ensure even cooking.
- Use a wire rack to allow excess oil to drip off the fried eggplant slices.
- Use a good quality tomato sauce for the best flavor.
- Let the Tometto and Eggplant Parmesan rest for a few minutes before serving to allow the flavors to meld together.
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 Tometto and Eggplant Parmesan on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sauteed spinach
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through. Slice them thinner for even cooking.
- If the breading falls off the eggplant slices during frying, make sure the oil is hot enough and the slices are coated evenly.
Food safety advice:
- Make sure the eggplant is thoroughly cooked before serving.
- Store leftovers in the refrigerator and reheat to 165°F before consuming.
Food history:
Parmesan cheese originated in Italy and has been used in Italian cuisine for centuries. Eggplant Parmesan is a popular Italian-American dish that combines breaded and fried eggplant with tomato sauce and cheese.
Flavor profiles:
Savory, cheesy, tomatoey, crispy, and slightly sweet.
Serving suggestions:
Serve the Tometto and Eggplant Parmesan as a main dish for dinner or as a side dish for a larger meal.
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Region: Italian