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
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb Valligiano cheese, sliced
- 1/2 cup fresh basil leaves, chopped
Special equipment needed:
- Baking sheet
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the sliced eggplants on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat dry with paper towels.
4. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
5. Dip each eggplant slice in the flour, then the beaten eggs, and finally the breadcrumbs. Place the breaded slices on a baking sheet.
6. Bake the eggplant slices for 20-25 minutes, or until golden brown.
7. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
8. Add the crushed tomatoes, dried basil, dried oregano, salt, and black pepper to the skillet. Simmer for 10 minutes.
9. Spread a layer of the tomato sauce in the bottom of a 9x13 inch baking dish.
10. Arrange a layer of the baked eggplant slices on top of the sauce.
11. Add a layer of sliced Valligiano cheese on top of the eggplant.
12. Repeat layers of sauce, eggplant, and cheese until all ingredients are used up.
13. Sprinkle the grated Parmesan cheese on top of the final layer of cheese.
14. Bake the Parmigiana for 30-35 minutes, or until the cheese is melted and bubbly.
15. Let the Parmigiana cool for 5 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 430
Fat: 23g
Carbohydrates: 38g
Protein: 20g
Sodium: 840mg
Sugar: 8g
Substitutions for ingredients:
- Instead of Valligiano cheese, you can use mozzarella or provolone cheese.
- Instead of Italian seasoned breadcrumbs, you can use plain breadcrumbs and add your own Italian seasoning.
Variations:
- Add sliced mushrooms to the tomato sauce for extra flavor.
- Use zucchini instead of eggplant for a lighter version of the dish.
- Add cooked ground beef or sausage to the tomato sauce for a meaty version of the dish.
Tips and tricks:
- Make sure to pat the eggplant slices dry after rinsing to ensure they get crispy in the oven.
- If you don't have a large skillet, you can use a saucepan to make the tomato sauce.
- Let the Parmigiana cool for a few minutes before slicing to make it easier to serve.
Storage instructions:
- Store leftover Parmigiana in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Parmigiana in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Parmigiana on a large platter with fresh basil leaves on top.
- Garnish with grated Parmesan cheese and chopped fresh parsley.
Pairings:
- Serve with a side salad dressed with balsamic vinaigrette.
- Pair with a glass of Chianti or Sangiovese wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the eggplant slices are not getting crispy in the oven, try increasing the baking time or broiling them for a few minutes at the end.
- If the tomato sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw eggplant and other ingredients.
- Cook the Parmigiana to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Parmigiana is a classic Italian dish that originated in the region of Campania. It is typically made with eggplant, tomato sauce, and cheese.
Flavor profiles:
- The Parmigiana is savory and slightly sweet from the tomato sauce. The eggplant adds a slightly bitter flavor, while the cheese adds a creamy and salty note.
Serving suggestions:
- Serve the Parmigiana as a main course for a family dinner or special occasion.
- It can also be served as a side dish with grilled chicken or fish.
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Region: Italian