Vegetarian > Baked

Baked Eggplant and Ricotta Quadro Recipe

Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil

Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
- Cutting board

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Arrange the eggplant slices on a baking sheet and brush them with olive oil. Bake for 20-25 minutes or until tender.

3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, garlic, basil, parsley, salt, and black pepper.

4. Place a spoonful of the ricotta mixture on top of each eggplant slice.

5. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

6. Serve hot and enjoy!


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 290
Fat: 22g
Carbohydrates: 10g
Protein: 14g

Substitutions for ingredients:
- You can substitute the ricotta cheese with cottage cheese or goat cheese.
- You can use dried herbs instead of fresh herbs.

Variations:
- Add sliced tomatoes on top of the ricotta mixture before baking.
- Add sliced mushrooms on top of the ricotta mixture before baking.
- Use zucchini instead of eggplant.

Tips and tricks:
- Make sure to brush the eggplant slices with olive oil to prevent them from sticking to the baking sheet.
- Use a spoon to spread the ricotta mixture evenly on top of each eggplant slice.
- Garnish with extra chopped herbs before serving.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve on a platter with extra chopped herbs and a drizzle of olive oil.

Garnishes:
Chopped fresh herbs and a drizzle of olive oil.

Pairings:
Serve with a side salad or garlic bread.

Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the eggplant slices are too thin, they may become too soft and mushy when baked.
- If the ricotta mixture is too thick, add a splash of milk to thin it out.

Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and baking.

Food history:
Eggplant is a staple ingredient in Mediterranean and Middle Eastern cuisine.

Flavor profiles:
Creamy, savory, and herbaceous.

Serving suggestions:
Serve as a main dish or a side dish.

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Region: Italian

Taste: Savory, Creamy, Tangy, Nutty, Herby