Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- 1/2 lb çömlek peyniri cheese, crumbled
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup breadcrumbs
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Casserole dish (9x13 inch)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant slices in a colander and sprinkle with salt. Let sit for 30 minutes to draw out the excess moisture.
3. Rinse the eggplant slices and pat dry with paper towels.
4. Dredge the eggplant slices in flour, shaking off any excess.
5. Heat the olive oil in a large skillet over medium heat. Add the eggplant slices and cook until golden brown on both sides. Remove from the skillet and set aside.
6. In the same skillet, sauté the onion and garlic until softened.
7. Add the diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Cook for 5-7 minutes, until the sauce has thickened.
8. In a separate bowl, mix together the crumbled çömlek peyniri cheese, beaten eggs, milk, and breadcrumbs.
9. In a 9x13 inch casserole dish, layer the eggplant slices and tomato sauce. Pour the cheese mixture over the top.
10. Bake for 30-35 minutes, until the cheese is golden brown and bubbly.
11. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 16g
Saturated Fat: 6g
Cholesterol: 94mg
Sodium: 480mg
Carbohydrates: 22g
Fiber: 5g
Sugar: 7g
Protein: 15g
Substitutions for ingredients:
- Any type of cheese can be substituted for the çömlek peyniri cheese.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add ground beef or lamb to the tomato sauce for a meatier version.
- Substitute zucchini for the eggplant.
- Top with additional breadcrumbs and cheese for a crispy crust.
Tips and tricks:
- Make sure to rinse the eggplant slices after salting to remove excess salt.
- Use a non-stick skillet to prevent the eggplant slices from sticking.
- Let the casserole cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Fresh parsley or basil can be used as a garnish.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the cheese mixture is too thick, add more milk to thin it out.
- If the eggplant slices are too thin, they may become too soft and fall apart during cooking.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illness.
Food history:
Çömlek peyniri is a traditional Turkish cheese made from sheep's milk.
Flavor profiles:
This casserole has a savory and slightly tangy flavor from the tomato sauce and cheese.
Serving suggestions:
Serve hot with a side salad or crusty bread.
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Region: Turkish