Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Deep frying pan
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season eggplant slices with salt and pepper on both sides.
3. Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.
4. Coat each eggplant slice in flour, then dip in beaten eggs, and finally coat in breadcrumbs.
5. Heat olive oil in a deep frying pan over medium-high heat.
6. Fry eggplant slices until golden brown on both sides, then drain on paper towels.
7. In a baking dish, spread a thin layer of marinara sauce on the bottom.
8. Arrange a layer of fried eggplant slices on top of the sauce.
9. Sprinkle grated Parmesan cheese over the eggplant slices.
10. Add another layer of marinara sauce on top of the Parmesan cheese.
11. Add a layer of sliced mozzarella cheese on top of the marinara sauce.
12. Repeat the layers until all ingredients are used up, ending with a layer of mozzarella cheese on top.
13. Cover the baking dish with aluminum foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
15. Let the dish 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: 450
Fat: 22g
Carbohydrates: 38g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers to the layers for extra flavor.
- Substitute the marinara sauce with Alfredo sauce for a creamy version of the dish.
Tips and tricks:
- Make sure to season the eggplant slices with salt and pepper to enhance the flavor.
- Use fresh mozzarella cheese for the best results.
- Let the dish cool for a few minutes before serving to prevent the cheese from sliding off.
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 on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side of garlic bread or a green salad.
Suggested side dishes:
Garlic bread, green salad
Troubleshooting advice:
- If the eggplant slices are too thin, they may become soggy during frying.
- If the cheese is not melted enough, broil the dish for a few minutes until the cheese is bubbly.
Food safety advice:
Make sure to wash the eggplants thoroughly before slicing and cooking.
Food history:
Eggplant Parmigiana is a traditional Italian dish that originated in the region of Campania.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Italian