Ingredients with Measurements:
- 1 medium eggplant, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper
- 1 cup ricotta cheese
- 1/4 cup grated Canestrato di Moliterno Stagionato cheese
- 1/4 cup chopped fresh basil
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup breadcrumbs
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet and brush them with olive oil. Season with salt and pepper.
3. Roast the eggplant in the oven for 20-25 minutes, or until tender and golden brown.
4. In a mixing bowl, combine the ricotta cheese, Canestrato di Moliterno Stagionato cheese, basil, garlic, red pepper flakes, and breadcrumbs. Mix well.
5. Spoon the cheese mixture onto each eggplant slice.
6. Return the eggplant to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with additional chopped basil.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 240
Fat: 18g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 310mg
Carbohydrates: 13g
Fiber: 4g
Sugar: 5g
Protein: 9g
Substitutions for ingredients:
- Canestrato di Moliterno Stagionato cheese can be substituted with Parmigiano-Reggiano or Pecorino Romano cheese.
- Ricotta cheese can be substituted with goat cheese or feta cheese.
- Eggplant can be substituted with zucchini or yellow squash.
Variations:
- Add sliced tomatoes or roasted red peppers to the eggplant and cheese mixture.
- Top the eggplant with a drizzle of balsamic glaze before serving.
- Use different herbs, such as thyme or oregano, instead of basil.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use fresh breadcrumbs for a better texture.
- If the cheese mixture is too thick, add a tablespoon of milk to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Canestrato di Moliterno Stagionato with Eggplant and Ricotta on a platter garnished with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
This dish pairs well with a light red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Mixed greens salad
Troubleshooting advice:
- If the eggplant is too tough, it may not have been cooked long enough. Return it to the oven for an additional 5-10 minutes.
- If the cheese mixture is too thin, add more breadcrumbs to thicken it.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
Canestrato di Moliterno Stagionato is a hard cheese made from sheep's milk in the Moliterno region of Italy. It is aged for at least 6 months, giving it a sharp and nutty flavor.
Flavor profiles:
The Canestrato di Moliterno Stagionato cheese adds a sharp and nutty flavor to the dish, while the eggplant and ricotta cheese provide a creamy and savory taste.
Serving suggestions:
Serve the Canestrato di Moliterno Stagionato with Eggplant and Ricotta as a main dish or as an appetizer.
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Region: Italian