Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 4 eggs, beaten
- 2 cups 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:
- Large skillet
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to remove excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
5. Dredge each eggplant slice in flour, then dip it in the beaten eggs, and coat it in the breadcrumb mixture.
6. Heat enough olive oil in a large skillet over medium-high heat to cover the bottom of the pan.
7. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
8. Drain the fried eggplant slices on paper towels to remove excess oil.
9. In a baking dish, spread a layer of marinara sauce on the bottom.
10. Arrange a layer of fried eggplant slices on top of the sauce.
11. Add a layer of sliced mozzarella cheese on top of the eggplant.
12. Repeat the layers until all the ingredients are used up, ending with a layer of mozzarella cheese on top.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
15. Let the eggplant Parmigiana cool for 5-10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 425
Total fat: 21g
Saturated fat: 9g
Cholesterol: 131mg
Sodium: 1200mg
Total carbohydrates: 35g
Dietary fiber: 6g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
- You can use store-bought marinara sauce or make your own from scratch.
- You can substitute the fresh mozzarella cheese with shredded mozzarella or any other cheese of your choice.
Variations:
- You can add sliced cooked Italian sausage or ground beef to the layers for a meaty version.
- You can add sliced roasted red peppers or sautéed mushrooms to the layers for a vegetarian version.
- You can use zucchini or yellow squash instead of eggplant for a different flavor.
Tips and tricks:
- Make sure to remove excess moisture from the eggplant slices to prevent them from becoming soggy.
- Use fresh breadcrumbs for a crispier texture.
- You can make the eggplant slices ahead of time and assemble the dish later.
- Let the eggplant Parmigiana cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover eggplant Parmigiana in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the eggplant Parmigiana in a baking dish and cover it with foil.
- Bake for 15-20 minutes until heated through.
Presentation ideas:
- Serve the eggplant Parmigiana on a platter with fresh basil leaves on top.
- Garnish with grated Parmesan cheese and red pepper flakes.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
- Red pepper flakes
Pairings:
- Serve with a side salad of mixed greens and balsamic vinaigrette.
- Serve with garlic bread or crusty Italian bread.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Garlic bread or crusty Italian bread
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy or burnt. Try slicing them thicker next time.
- If the eggplant Parmigiana is too watery, you may have added too much sauce. Use less sauce next time.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
- Store leftover eggplant Parmigiana in the refrigerator within 2 hours of cooking.
Food history:
- Eggplant Parmigiana is a traditional Italian dish that originated in the southern regions of Italy.
- The dish is named after the city of Parma in northern Italy, which is known for its Parmesan cheese.
Flavor profiles:
- This dish is savory, cheesy, and slightly sweet from the marinara sauce.
- The eggplant adds a slightly bitter flavor and a meaty texture.
Serving suggestions:
- Serve the eggplant Parmigiana as a main course for dinner or lunch.
- This dish is also great for potlucks or family gatherings.
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Region: Italian