Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 large tomatoes, sliced into 1/4 inch rounds
- 1 large yellow onion, sliced into 1/4 inch rounds
Special equipment needed:
- Baking dish (9x13 inches)
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line the baking dish with parchment paper.
3. Arrange the eggplant slices in a single layer on the bottom of the baking dish.
4. Brush the eggplant slices with olive oil and season with salt and black pepper.
5. In a bowl, mix together the ricotta cheese, Parmesan cheese, basil, parsley, garlic, and red pepper flakes.
6. Spread the ricotta mixture over the eggplant slices.
7. Arrange the tomato slices and onion slices on top of the ricotta mixture.
8. Brush the vegetables with olive oil and season with salt and black pepper.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the cheese is golden brown.
11. Let the dish cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 28g
Carbohydrates: 16g
Protein: 16g
Sodium: 530mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- Zucchini can be substituted for eggplant.
- Goat cheese can be substituted for ricotta cheese.
- Thyme can be substituted for basil.
Variations:
- Add sliced bell peppers to the vegetable layer.
- Top with sliced olives before baking.
- Use a mixture of mozzarella and Parmesan cheese for the ricotta mixture.
Tips and tricks:
- Use a mandoline to slice the vegetables evenly.
- Salt the eggplant slices and let them sit for 30 minutes before cooking to remove excess moisture.
- Use a pastry brush to evenly distribute the olive oil on the vegetables.
Storage instructions:
Refrigerate leftovers in an airtight container 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 on a platter with fresh herbs and a drizzle of balsamic glaze.
Garnishes:
Fresh basil leaves, chopped parsley, grated Parmesan cheese.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
Mixed greens salad, garlic bread, roasted vegetables.
Troubleshooting advice:
- If the vegetables are not tender after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the cheese is not golden brown after baking, broil for 1-2 minutes.
Food safety advice:
- Wash all vegetables before slicing and cooking.
- Use a food thermometer to ensure the dish reaches an internal temperature of 165°F before serving.
Food history:
Eggplant and ricotta confit byaldi is a dish that originated in Turkey and was popularized in the United States by Chef Thomas Keller in his cookbook "The French Laundry Cookbook."
Flavor profiles:
Savory, cheesy, herbaceous, slightly spicy.
Serving suggestions:
Serve as a main dish or as a side dish to grilled meats or fish.
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Region: French