Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Baking dish (9x13 inch)
- Frying pan
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Slice the eggplants into 1/4 inch rounds and sprinkle with salt. Let them sit for 30 minutes to release excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Set up a breading station with three bowls. Place flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs mixed with grated Parmesan cheese in the third bowl.
5. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture. Make sure each slice is fully coated.
6. Heat olive oil in a frying pan over medium heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Place the fried eggplant slices on a paper towel-lined plate to remove excess oil.
7. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Place a layer of fried eggplant slices on top of the sauce. Repeat with another layer of sauce and eggplant slices until all the eggplant slices are used up.
8. Top the eggplant slices with shredded mozzarella cheese.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
10. Let the eggplant parmesan cool for 5-10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 8g
Cholesterol: 130mg
Sodium: 1200mg
Carbohydrates: 44g
Fiber: 7g
Sugar: 12g
Protein: 22g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of seasoned breadcrumbs for a crunchier texture.
- Ricotta cheese can be used instead of mozzarella cheese for a creamier texture.
Variations:
- Add sliced mushrooms or bell peppers between the layers of eggplant for extra flavor and nutrition.
- Use a different type of cheese, such as provolone or fontina, for a different flavor profile.
- Add fresh herbs, such as basil or oregano, to the marinara sauce for extra flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a mandoline slicer to make the slicing process easier and more uniform.
- If you don't want to fry the eggplant, you can bake them in the oven at 400°F for 15-20 minutes instead.
Storage instructions:
Leftover 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 375°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh parsley or basil can be used as a garnish.
Pairings:
Serve the eggplant parmesan 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 during frying.
- If the eggplant slices are too thick, they may not cook through during baking.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw eggplant.
- Use a food thermometer to ensure that the eggplant parmesan reaches an internal temperature of 165°F before serving.
Food history:
Eggplant parmesan is a traditional Italian dish that originated in the southern region of Campania. It is typically made with fried eggplant slices, tomato sauce, and mozzarella cheese.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve the eggplant parmesan as a main dish for dinner or as a side dish for a larger meal.
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