Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 3 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
Special equipment needed:
- Baking sheet
- Wire rack
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
5. Dip each eggplant slice into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to coat well.
6. Place the coated eggplant slices onto a wire rack set over a baking sheet.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Working in batches, cook the eggplant slices in the skillet until golden brown on both sides, about 3-4 minutes per side.
9. Transfer the cooked eggplant slices to a paper towel-lined plate to drain excess oil.
10. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
11. Arrange half of the eggplant slices in a single layer over the sauce.
12. Top the eggplant slices with 1 cup of marinara sauce, then 1 cup of shredded mozzarella cheese.
13. Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Let the eggplant parmesan cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 23g
Saturated Fat: 9g
Cholesterol: 122mg
Sodium: 1630mg
Carbohydrates: 39g
Fiber: 6g
Sugar: 12g
Protein: 24g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or chopped bell peppers to the marinara sauce for added flavor.
- Use zucchini or yellow squash instead of eggplant for a different twist on the dish.
Tips and tricks:
- To make the eggplant slices less bitter, sprinkle them with salt and let them sit for 30 minutes before coating them.
- Use a mandoline slicer to get even slices of eggplant.
- Make sure to press the breadcrumbs onto the eggplant slices to ensure they stick well.
- Use a good quality marinara sauce for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant parmesan in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the eggplant parmesan on a large platter with fresh basil leaves on top.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through properly. Make sure to slice them thinly.
- If the eggplant slices are too thin, they may become too crispy and dry out. Make sure to slice them evenly.
Food safety advice:
Make sure to cook the eggplant slices to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Eggplant parmesan is a classic Italian dish that originated in the Campania region of Italy.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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