Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1 can of Erbswurst soup (7 oz)
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs, beaten
- 1/4 cup of milk
Special equipment needed:
- Baking dish (9x13 inches)
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the beaten eggs and milk.
3. In another bowl, mix together the breadcrumbs, Parmesan cheese, salt, and black pepper.
4. Dip each eggplant slice into the egg mixture, then coat it with the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium heat. Add the eggplant slices and cook until golden brown on both sides.
6. Spread a layer of Erbswurst soup on the bottom of the baking dish.
7. Arrange the eggplant slices on top of the soup layer.
8. Pour the remaining Erbswurst soup over the eggplant slices.
9. Sprinkle the breadcrumb mixture on top of the casserole.
10. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 230
- Fat: 11g
- Carbohydrates: 23g
- Protein: 10g
- Fiber: 6g
Substitutions for ingredients:
- Instead of Erbswurst soup, you can use any other type of canned soup, such as tomato or mushroom.
- Instead of Parmesan cheese, you can use any other type of grated cheese, such as cheddar or mozzarella.
Variations:
- Add sliced mushrooms or diced bell peppers to the casserole for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist on the recipe.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- To make the casserole more filling, add cooked ground beef or turkey to the Erbswurst soup layer.
- If the breadcrumbs are not sticking to the eggplant slices, dip them in flour before dipping them in the egg mixture.
Storage instructions:
- Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the casserole, place it in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the casserole on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley or basil leaves
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the casserole is too dry, add a little bit of milk or water to the Erbswurst soup before pouring it over the eggplant slices.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
- Erbswurst soup is a traditional German soup made from dried peas and meat. It was invented in the 19th century as a way to provide a nutritious and easy-to-prepare meal for soldiers.
Flavor profiles:
- The Erbswurst soup adds a savory and slightly smoky flavor to the casserole, while the eggplant provides a mild and slightly sweet taste.
Serving suggestions:
- Serve the casserole hot with a side salad or garlic bread for a complete meal.
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Region: German