Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 pound mozzarella cheese, sliced
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season eggplant slices with salt and pepper.
3. Place flour, beaten eggs, and breadcrumbs in separate shallow dishes.
4. Dip each eggplant slice in flour, then egg, and finally breadcrumbs.
5. Heat olive oil in a large skillet over medium-high heat.
6. Fry eggplant slices until golden brown on both sides, about 2-3 minutes per side.
7. Drain fried eggplant slices on paper towels.
8. In a baking dish, spread a thin layer of marinara sauce.
9. Arrange a layer of fried eggplant slices on top of the sauce.
10. Sprinkle grated Parmesan cheese over the eggplant slices.
11. Add a layer of sliced mozzarella cheese on top of the Parmesan cheese.
12. Repeat layers until all ingredients are used up, ending with a layer of mozzarella cheese.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 35g
- Protein: 24g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Vegan cheese can be used instead of mozzarella cheese for a vegan version.
Variations:
- Add sliced mushrooms or spinach to the layers for a vegetable-packed version.
- Use chicken or veal instead of eggplant for a meat version.
Tips and tricks:
- Make sure to season the eggplant slices with salt and pepper before breading to enhance the flavor.
- Use a mandoline slicer to get even slices of eggplant.
- Use a non-stick skillet to prevent the eggplant slices from sticking.
Storage instructions:
- Store leftovers 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 bed of fresh arugula or spinach for a pop of color.
Garnishes:
- Fresh basil leaves or chopped parsley can be sprinkled on top for added flavor.
Pairings:
- Serve with a side of garlic bread or a simple green salad.
Suggested side dishes:
- Roasted vegetables or a side of pasta would pair well with this dish.
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the frying process. Make sure to slice them thinly.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to prevent foodborne illness.
Food history:
- Eggplant Parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
- This dish is savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
- Serve hot and bubbly straight out of the oven for the best flavor.
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Region: Italian