Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 medium zucchinis, sliced into rounds
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can cannellini beans, drained and rinsed (15 oz)
- 1/2 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp olive oil
Special equipment needed:
- Large baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant and zucchini slices on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
3. In a skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes, or until the onion is translucent.
4. Add the can of diced tomatoes, cannellini beans, vegetable broth, dried oregano, dried basil, salt, and black pepper to the skillet. Stir to combine.
5. Add the roasted eggplant and zucchini slices to the skillet and stir to combine.
6. Transfer the mixture to a large baking dish.
7. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the top of the mixture.
8. Bake in the oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 271
Fat: 13g
Carbohydrates: 25g
Protein: 15g
Sodium: 775mg
Sugar: 7g
Fiber: 8g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Parmesan and mozzarella.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of beans you prefer instead of cannellini beans.
Variations:
- You can add sliced mushrooms to the skillet with the onion and garlic.
- You can add cooked ground beef or sausage to the skillet with the onion and garlic.
- You can add sliced bell peppers to the skillet with the onion and garlic.
Tips and tricks:
- Make sure to slice the eggplant and zucchini into even rounds so they cook evenly.
- You can sprinkle some breadcrumbs over the top of the cheese for added texture.
- You can serve this dish with a side of crusty bread.
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 10-15 minutes, or until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle some fresh chopped parsley over the top before serving.
Pairings:
This dish pairs well with a side salad or some garlic bread.
Suggested side dishes:
- Side salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the dish is too dry, add a little more vegetable broth to the skillet before transferring to the baking dish.
- If the cheese is not melted and bubbly after 25-30 minutes, broil for 1-2 minutes until golden brown.
Food safety advice:
Make sure to wash all vegetables before using them.
Food history:
Casolet is a traditional French dish that originated in the Pyrenees mountains.
Flavor profiles:
This dish is savory and cheesy with a hint of sweetness from the roasted vegetables.
Serving suggestions:
Serve hot with a side of crusty bread.
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Region: Italian