Ingredients with Measurements:
- 1 medium eggplant, sliced into rounds
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Casu de Cabreddu cheese
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk the eggs and add the flour. Mix until well combined.
3. Dip the eggplant slices into the egg mixture, making sure they are coated evenly.
4. Heat the olive oil in a non-stick skillet over medium heat.
5. Add the eggplant slices to the skillet and cook for 2-3 minutes on each side, or until golden brown.
6. Transfer the eggplant slices to a baking dish and sprinkle the crumbled feta cheese on top.
7. Grate the Casu de Cabreddu cheese and sprinkle it over the feta cheese.
8. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 14g
Protein: 12g
Substitutions for ingredients:
- If Casu de Cabreddu cheese is not available, you can use Pecorino Romano or Parmesan cheese instead.
- You can use any type of cheese that melts well instead of feta cheese.
Variations:
- You can add sliced tomatoes or roasted red peppers to the dish for extra flavor.
- You can use zucchini or yellow squash instead of eggplant.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- Use a non-stick skillet to prevent the eggplant from sticking to the pan.
- If the cheese is not melted enough, you can broil the dish for a few 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 10-15 minutes, or until heated through.
Presentation ideas:
Serve the dish on a large platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant is not cooked through, you can bake the dish for a few more minutes.
- If the cheese is not melted enough, you can broil the dish for a few minutes.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
Casu de Cabreddu is a traditional Sardinian cheese made from sheep's milk. It is known for its strong and pungent flavor.
Flavor profiles:
The dish has a savory and cheesy flavor with a slight bitterness from the eggplant.
Serving suggestions:
Serve the dish as a main course or as an appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Sardinian