Ingredients with Measurements:
- 2 large aubergines, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup marinara sauce
Special equipment needed:
- Baking sheet
- Parchment paper
- 3 shallow bowls
- Skillet
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the flour, salt, and black pepper.
3. In another shallow bowl, beat the eggs.
4. In a third shallow bowl, mix together the breadcrumbs and grated parmesan cheese.
5. Dip each aubergine slice into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture. Make sure each slice is coated well.
6. Heat the olive oil in a skillet over medium heat. Add the coated aubergine slices and cook until golden brown on both sides, about 2-3 minutes per side.
7. Transfer the cooked aubergine slices to the prepared baking sheet. Top each slice with a slice of mozzarella cheese.
8. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and top each stack with a spoonful of marinara sauce and chopped basil.
10. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat: 22g
Carbohydrates: 25g
Protein: 16g
Sodium: 860mg
Sugar: 6g
Substitutions for ingredients:
- Instead of aubergines, you can use zucchini or portobello mushrooms.
- Instead of fresh mozzarella cheese, you can use shredded mozzarella cheese or provolone cheese.
Variations:
- Add sliced tomatoes or roasted red peppers to the stacks.
- Use different herbs such as oregano or thyme instead of basil.
- Try different types of cheese such as goat cheese or feta cheese.
Tips and tricks:
- Make sure to slice the aubergines evenly so they cook evenly.
- Use a non-stick skillet to prevent the aubergine slices from sticking.
- If you don't have fresh basil, you can use dried basil instead.
Storage instructions:
Store any leftover aubergine and mozzarella stacks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stacks on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the aubergine and mozzarella stacks on a platter with a sprinkle of chopped basil on top.
Garnishes:
Garnish with a sprinkle of chopped basil or a drizzle of balsamic glaze.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caprese salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the aubergine slices are not cooking evenly, adjust the heat on the skillet.
- If the breadcrumbs are not sticking to the aubergine slices, try pressing them down firmly with your fingers.
Food safety advice:
Make sure to wash the aubergines thoroughly before slicing and cooking.
Food history:
Aubergines are native to India and have been cultivated for over 4,000 years. They were introduced to Europe in the 16th century and became a popular ingredient in Mediterranean cuisine.
Flavor profiles:
The aubergine and mozzarella stacks are savory and cheesy with a crispy breadcrumb coating and a hint of basil.
Serving suggestions:
Serve the aubergine and mozzarella stacks as a main course or as a side dish.
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Region: Italian