Ingredients with Measurements:
- 1 medium-sized eggplant, sliced into rounds
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 lb Canestrato Pugliese cheese, sliced
- 1/2 cup ricotta salata cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Arrange the eggplant slices on the baking sheet.
4. Drizzle olive oil over the eggplant slices.
5. Season with salt, black pepper, and red pepper flakes.
6. Roast the eggplant in the oven for 20-25 minutes or until tender.
7. Remove the eggplant from the oven and let it cool for a few minutes.
8. Arrange the Canestrato Pugliese cheese slices on top of the eggplant.
9. Return the baking sheet to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
10. Remove the baking sheet from the oven and let it cool for a few minutes.
11. Sprinkle the crumbled ricotta salata cheese on top of the melted cheese.
12. Garnish with chopped parsley and basil.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 325
- Fat: 25g
- Carbohydrates: 9g
- Protein: 17g
- Fiber: 3g
Substitutions for ingredients:
- Canestrato Pugliese cheese can be substituted with any hard, salty cheese such as Parmesan or Pecorino Romano.
- Ricotta salata cheese can be substituted with feta cheese.
Variations:
- Add sliced tomatoes on top of the eggplant before adding the cheese.
- Add sliced prosciutto on top of the cheese before baking.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a mandoline slicer to slice the eggplant for even slices.
- If the cheese is not melted enough, broil for an additional 1-2 minutes.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Chopped parsley and basil.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette.
- Roasted vegetables.
Troubleshooting advice:
- If the eggplant is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
- Canestrato Pugliese is a hard cheese made from sheep's milk in the Puglia region of Italy.
Flavor profiles:
- Salty, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian