Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 4 medium tomatoes, sliced into 1/4 inch rounds
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large casserole dish
- Mixing bowl
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine breadcrumbs, Parmesan cheese, minced garlic, dried oregano, salt, and pepper.
3. Drizzle olive oil over the bottom of the casserole dish.
4. Layer the eggplant slices on top of the olive oil.
5. Sprinkle the breadcrumb mixture over the eggplant layer.
6. Layer the tomato slices on top of the breadcrumb mixture.
7. Repeat the layering process until all ingredients are used up, ending with a layer of breadcrumbs on top.
8. Cover the casserole dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
10. Let the casserole cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 210
Fat: 12g
Carbohydrates: 19g
Protein: 8g
Fiber: 6g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Mozzarella cheese can be used instead of Parmesan cheese.
- Fresh oregano can be used instead of dried oregano.
Variations:
- Add sliced onions or bell peppers to the layers.
- Substitute zucchini for eggplant.
- Use fresh basil instead of oregano.
Tips and tricks:
- Salt the eggplant slices and let them sit for 30 minutes to remove excess moisture before layering.
- Use a mandoline slicer to get even slices of eggplant and tomato.
- Serve with a side of crusty bread to soak up the juices.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle fresh parsley or basil on top before serving.
Pairings:
Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
Roasted potatoes, green salad, garlic bread.
Troubleshooting advice:
If the casserole is too watery, let it cool for a few minutes before serving to allow the juices to thicken.
Food safety advice:
Make sure the eggplant and tomatoes are thoroughly washed before slicing.
Food history:
Eggplant and tomato casserole is a traditional dish in Mediterranean cuisine.
Flavor profiles:
Savory, earthy, and slightly sweet.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A