Ingredients with Measurements:
- 1 Formaggella della Val Camonica cheese (about 200g)
- 1 large eggplant
- 1 ball of fresh mozzarella cheese (125g)
- 2 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplant into thin slices and season with salt and pepper.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the eggplant slices to the skillet and cook until tender and lightly browned, about 5-7 minutes.
5. Cut the Formaggella della Val Camonica cheese into small cubes.
6. In a baking dish, layer the eggplant slices, Formaggella della Val Camonica cheese cubes, and fresh mozzarella cheese slices.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Fat: 20g
- Carbohydrates: 7g
- Protein: 14g
Substitutions for ingredients:
- Formaggella della Val Camonica cheese can be substituted with any soft, mild cheese.
- Fresh mozzarella cheese can be substituted with any other type of cheese that melts well.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Substitute the eggplant with zucchini or yellow squash.
Tips and tricks:
- Be sure to salt the eggplant slices before cooking to remove excess moisture.
- Use fresh, high-quality ingredients for the best flavor.
- Serve with crusty bread for a complete meal.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with fresh basil leaves and sliced crusty bread.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a light, crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature and bake for a few more minutes.
Food safety advice:
- Be sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
- Formaggella della Val Camonica is a soft cheese made from cow's milk in the Lombardy region of Italy.
Flavor profiles:
- Creamy, mild cheese with a slightly tangy flavor
- Tender, slightly sweet eggplant
- Melty, gooey mozzarella cheese
Serving suggestions:
- Serve as a main dish or as a side dish with grilled meats or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian