Ingredients with Measurements:
- 4 medium-sized eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1 cup tomato sauce
- 4 ġbejniet (Maltese cheeselets), sliced into rounds
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large frying pan
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, breadcrumbs, and a pinch of salt and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture.
4. Heat the olive oil in a large frying pan over medium-high heat.
5. Fry the eggplant slices until golden brown on both sides, then transfer to a paper towel-lined plate to drain excess oil.
6. In a baking dish, spread a thin layer of tomato sauce on the bottom.
7. Layer half of the eggplant slices on top of the sauce, followed by half of the sliced ġbejniet.
8. Sprinkle half of the Parmesan and mozzarella cheese on top.
9. Repeat with another layer of tomato sauce, eggplant, ġbejniet, and cheese.
10. Cover the dish with foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Let the dish cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 32g
Protein: 16g
Sodium: 700mg
Substitutions for ingredients:
- Instead of ġbejniet, you can use ricotta cheese or feta cheese.
- Instead of tomato sauce, you can use marinara sauce or homemade tomato sauce.
Variations:
- Add sliced mushrooms or bell peppers to the layers.
- Use zucchini or yellow squash instead of eggplant.
- Add a layer of cooked ground beef or sausage for a meatier version.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- You can also bake the eggplant slices instead of frying them for a healthier version.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the dish in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the dish on a large platter and garnish with fresh herbs like basil or parsley.
Garnishes:
- Fresh herbs like basil or parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Mixed green salad with a balsamic vinaigrette
- Garlic bread or breadsticks
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy or burnt when frying. Make sure to slice them evenly and not too thin.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any foodborne illnesses.
Food history:
- Ġbejniet is a traditional Maltese cheese made from sheep or goat milk.
Flavor profiles:
- The dish is savory and cheesy with a crispy texture from the fried eggplant.
Serving suggestions:
- Serve the dish as a main course for dinner or as a side dish for a larger meal.
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Region: Maltese