Ingredients with Measurements:
- 1 large Valligiano (or eggplant), sliced into 1/4 inch rounds
- 2 cups sliced mushrooms
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the sliced mushrooms, fresh spinach, minced garlic, and olive oil. Season with salt and pepper to taste.
3. Arrange the Valligiano slices in a single layer in a baking dish.
4. Spoon the mushroom and spinach mixture over the Valligiano slices.
5. In a separate bowl, mix together the grated Parmesan cheese and breadcrumbs. Sprinkle the mixture over the top of the mushroom and spinach layer.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the Valligiano is tender.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 14g
- Protein: 9g
Substitutions for ingredients:
- You can substitute zucchini for the Valligiano.
- You can use any type of mushrooms you prefer.
- You can substitute Pecorino Romano cheese for the Parmesan cheese.
Variations:
- You can add sliced onions to the mushroom and spinach mixture.
- You can add chopped tomatoes to the mushroom and spinach mixture.
- You can add chopped fresh herbs, such as basil or parsley, to the Parmesan and breadcrumb mixture.
Tips and tricks:
- Make sure to slice the Valligiano (or zucchini) into even, 1/4 inch rounds for even cooking.
- If the top is not browning as desired, you can broil the dish for a few minutes at the end of the cooking time.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Baked Valligiano with Mushrooms and Spinach on a large platter for a family-style meal.
- Garnish with fresh herbs, such as basil or parsley, for added color and flavor.
Pairings:
- This dish pairs well with a light salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the Valligiano is not tender after the recommended cooking time, cover the dish with foil and continue baking until tender.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Use a food thermometer to ensure the dish has reached an internal temperature of 165°F before serving.
Food history:
- Valligiano is a type of Italian eggplant that is long and slender, with a mild flavor.
Flavor profiles:
- The Baked Valligiano with Mushrooms and Spinach is savory and earthy, with a slight crunch from the Parmesan and breadcrumb topping.
Serving suggestions:
- Serve the Baked Valligiano with Mushrooms and Spinach as a vegetarian main dish or as a side dish to a larger meal.
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Region: Italian