Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated cașcaval cheese
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, and cașcaval cheese.
5. Dip each eggplant slice in the flour, then in the egg, and finally in the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to ensure they stick.
6. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
7. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove the eggplant slices from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. Spread a thin layer of marinara sauce on the bottom of a baking dish.
9. Arrange the fried eggplant slices in the baking dish, overlapping them slightly.
10. Pour the remaining marinara sauce over the eggplant slices, spreading it evenly.
11. Sprinkle the remaining Parmesan and cașcaval cheese over the top of the marinara sauce.
12. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
13. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
14. Let the Cașcaval and Eggplant Parmesan cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat: 18g
Carbohydrates: 35g
Protein: 18g
Sodium: 980mg
Sugar: 10g
Fiber: 7g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cașcaval cheese.
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs.
- You can use any type of tomato-based sauce instead of marinara sauce.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce for extra flavor.
- Use zucchini instead of eggplant for a lighter dish.
- Add cooked ground beef or Italian sausage to the marinara sauce for a meatier dish.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- Use a non-stick skillet to prevent the eggplant slices from sticking.
- If you don't have time to let the eggplant slices sit with salt, you can skip this step, but the eggplant may be slightly more watery.
- You can make this dish ahead of time and refrigerate it until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Cașcaval and Eggplant Parmesan in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Cașcaval and Eggplant Parmesan on a large platter with fresh basil leaves and a sprinkle of red pepper flakes.
Garnishes:
Fresh basil leaves, red pepper flakes, grated Parmesan cheese
Pairings:
- Serve with a side salad of mixed greens and a light vinaigrette.
- Pair with a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the eggplant slices are too thick, they may not cook through in the allotted time. Slice them thinner next time.
- If the eggplant slices are too thin, they may become too crispy and dry. Slice them thicker next time.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the eggplant to prevent cross-contamination.
- Make sure the eggplant is fully cooked before serving to prevent foodborne illness.
Food history:
Cașcaval cheese is a type of Romanian cheese that is similar to cheddar cheese. It is often used in traditional Romanian dishes such as mici (grilled meat rolls) and sarmale (stuffed cabbage rolls).
Flavor profiles:
The Cașcaval and Eggplant Parmesan has a savory and slightly salty flavor from the cheese and breadcrumbs, with a slightly sweet and tangy flavor from the marinara sauce.
Serving suggestions:
Serve the Cașcaval and Eggplant Parmesan as a main course for a vegetarian dinner or as a side dish for a larger 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: Romanian