Ingredients with Measurements:
- 4 burrino cheese balls
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Frying pan
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper, then coat them in the flour, shaking off any excess.
3. Dip the eggplant slices in the beaten eggs, then coat them in the panko breadcrumbs mixed with grated Parmesan cheese.
4. Heat the olive oil in a frying pan over medium-high heat. Fry the eggplant slices until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
5. Place the fried eggplant slices on a baking sheet lined with parchment paper. Top each slice with a burrino cheese ball, then sprinkle with crumbled Gorgonzola cheese.
6. Bake in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 460
Fat: 28g
Carbohydrates: 31g
Protein: 22g
Sodium: 870mg
Sugar: 5g
Substitutions for ingredients:
- Burrino cheese can be substituted with fresh mozzarella cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Gorgonzola cheese can be substituted with blue cheese.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the eggplant slices before adding the cheese.
- Use zucchini or yellow squash instead of eggplant.
- Add chopped walnuts or pine nuts on top of the cheese before baking.
Tips and tricks:
- Make sure to season the eggplant slices with salt and pepper before coating them in flour and breadcrumbs.
- Use a non-stick frying pan to prevent the eggplant slices from sticking.
- Make sure the oil is hot enough before frying the eggplant slices to ensure they become crispy.
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 375°F for 10-12 minutes, until heated through.
Presentation ideas:
Serve the Burrino in Corteccia with Eggplant and Gorgonzola on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mixed green salad
Troubleshooting advice:
- If the eggplant slices are not crispy enough, try increasing the heat of the oil or frying them for a longer period of time.
- If the cheese is not melted enough, try baking for a few more minutes.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Burrino in Corteccia is a traditional Italian cheese made from cow's milk. It is similar to mozzarella but has a creamier texture and a milder flavor.
Flavor profiles:
This dish has a combination of crispy, savory eggplant, creamy burrino cheese, and tangy Gorgonzola cheese.
Serving suggestions:
Serve the Burrino in Corteccia with Eggplant and Gorgonzola as an appetizer or a main dish.
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Region: Italian