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
- 1 pound mozzarella cheese, shredded
- 1/4 cup chopped fresh basil
Special equipment needed:
- Baking sheet
- Wire rack
- Deep frying pan
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, making sure to coat both sides evenly.
6. Place the coated eggplant slices on a wire rack set over a baking sheet.
7. In a deep frying pan, heat 1/4 inch of oil over medium-high heat.
8. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side.
9. Drain the fried eggplant slices on paper towels.
10. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
11. Arrange a layer of fried eggplant slices on top of the sauce.
12. Spoon more marinara sauce over the eggplant slices, and sprinkle with shredded mozzarella cheese.
13. Repeat layers until all the eggplant slices are used up, ending with a layer of marinara sauce and shredded mozzarella cheese on top.
14. Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
15. Let the eggplant parmesan cool for 10 minutes before slicing.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 453
- Total fat: 23g
- Saturated fat: 11g
- Cholesterol: 131mg
- Sodium: 1416mg
- Total carbohydrates: 39g
- Dietary fiber: 6g
- Sugars: 10g
- Protein: 24g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Zucchini or yellow squash can be used instead of eggplant.
- Ricotta cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce for added flavor.
- Use a mixture of different cheeses, such as provolone or fontina, instead of just mozzarella.
- Add a layer of cooked ground beef or sausage between the layers of eggplant for a heartier dish.
Tips and tricks:
- Salting the eggplant slices before coating them in the flour mixture helps to remove excess moisture and prevent sogginess.
- Use a wire rack to let the fried eggplant slices cool and drain excess oil.
- Use a good quality marinara sauce for the best flavor.
- Fresh basil adds a nice touch of freshness to the dish.
Storage instructions:
- Eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the eggplant parmesan in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant parmesan on a large platter, garnished with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy or burnt when fried.
- If the eggplant slices are too thick, they may not cook through properly.
- If the eggplant parmesan is too watery, it may be because the eggplant slices were not salted enough before frying.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
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 and enjoy as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Tangy, Cheesy, Herbal, Tomato, Garlicky, Tomato-Y