Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups tomato sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped fresh basil
Special equipment needed:
- Baking sheet
- Wire rack
- 3 shallow bowls
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Set up a breading station by placing the flour in one shallow bowl, the beaten eggs in another, and the panko breadcrumbs mixed with Parmesan cheese, Pecorino Romano cheese, garlic powder, onion powder, oregano, basil, thyme, salt, and pepper in a third.
3. Dip each eggplant slice first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to ensure they stick.
4. Place the breaded eggplant slices on a wire rack set over a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
5. In a large skillet, heat the tomato sauce over medium heat until warmed through.
6. Spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish.
7. Arrange the baked eggplant slices in a single layer over the tomato sauce.
8. Spoon more tomato sauce over the eggplant slices, followed by a layer of shredded mozzarella cheese.
9. Repeat the layers until all the eggplant slices are used up, ending with a layer of tomato sauce and shredded mozzarella cheese.
10. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes before sprinkling with chopped fresh basil.
Time:
Preparation time: 30 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 485
Fat: 18g
Saturated Fat: 8g
Cholesterol: 142mg
Sodium: 1319mg
Potassium: 1003mg
Carbohydrates: 57g
Fiber: 9g
Sugar: 13g
Protein: 25g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs for a gluten-free version.
- Any type of tomato sauce can be used, such as marinara or arrabbiata.
- Any type of shredded cheese can be used instead of mozzarella, such as provolone or fontina.
Variations:
- Add sliced mushrooms or roasted red peppers to the layers for extra flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the classic dish.
- Top with fresh arugula or spinach before serving for a pop of color and added nutrition.
Tips and tricks:
- To make the eggplant slices extra crispy, let them sit on the wire rack for a few minutes before baking to allow the breadcrumbs to adhere better.
- If you don't have a wire rack, you can place the breaded eggplant slices directly on the baking sheet, but they may not be as crispy.
- Make sure to use a good quality tomato sauce for the best flavor.
- Let the eggplant parmesan cool for a few minutes before slicing and serving to allow the layers to set.
Storage instructions:
Leftovers 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 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sauteed green beans
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly and evenly.
- If the eggplant slices are too wet, the breadcrumbs may not stick properly. Pat them dry with a paper towel before breading.
- If the eggplant parmesan is too watery, it may be because the tomato sauce was too thin. Use a thicker sauce or drain any excess liquid from the eggplant slices before layering.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw egg or eggplant to prevent cross-contamination.
Food history:
Eggplant parmesan is a classic Italian-American dish that originated in the southern regions of Italy. It is traditionally made with breaded and fried eggplant slices, tomato sauce, and mozzarella cheese, and is often served with pasta.
Flavor profiles:
Savory, umami, cheesy, tomatoey
Serving suggestions:
Serve the eggplant parmesan hot and bubbly, with a side of garlic bread and a green salad.
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Region: Italian