Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes (14 oz)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
- 2 cups Baladi cheese, crumbled
- 2 eggs, beaten
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
3. Add diced tomatoes, oregano, basil, salt, and black pepper. Cook for 5 minutes.
4. Add water and stir to combine. Reduce heat to low and let simmer for 10 minutes.
5. In a separate pan, fry eggplant slices in batches until golden brown. Drain on paper towels.
6. In a mixing bowl, combine Baladi cheese and beaten eggs.
7. In the baking dish, layer half of the eggplant slices on the bottom. Top with half of the tomato sauce, followed by half of the cheese mixture. Repeat layers.
8. In a small bowl, mix breadcrumbs and Parmesan cheese. Sprinkle over the top of the casserole.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove foil and bake for an additional 10-15 minutes, until the top is golden brown and bubbly.
11. Let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 276
Fat: 19g
Saturated Fat: 7g
Cholesterol: 96mg
Sodium: 654mg
Carbohydrates: 16g
Fiber: 5g
Sugar: 8g
Protein: 11g
Substitutions for ingredients:
- Baladi cheese can be substituted with feta cheese or goat cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sliced zucchini or yellow squash to the layers.
- Use fresh herbs instead of dried for a brighter flavor.
- Add ground beef or lamb to the tomato sauce for a meaty version.
Tips and tricks:
- Salt the eggplant slices and let sit for 30 minutes before frying to remove excess moisture.
- Use a mandoline slicer to get even slices of eggplant.
- Make the tomato sauce ahead of time for a quicker assembly.
Storage instructions:
Leftovers can be stored 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 in the microwave for 1-2 minutes.
Presentation ideas:
Serve the casserole on a large platter and garnish with fresh herbs.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a side salad of mixed greens and a lemon vinaigrette.
- Pair with a glass of red wine, such as a Chianti or Pinot Noir.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Garlic bread or crusty bread for dipping in the tomato sauce.
Troubleshooting advice:
- If the casserole is too watery, let it bake uncovered for an additional 5-10 minutes.
- If the eggplant slices are too thick, they may not cook through. Aim for slices that are no thicker than 1/2 inch.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Baladi cheese is a traditional Egyptian cheese made from cow's milk. It has a crumbly texture and a tangy flavor that pairs well with Mediterranean dishes.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot out of the oven with a side salad and crusty bread for a satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Egyptian