Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup breadcrumbs
- 2 eggs
- 1/2 cup milk
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Food processor or blender
- 9-inch springform pan
Step-by-step instructions:
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Arrange the eggplant slices on the baking sheet and brush them with olive oil.
- Season with salt and black pepper.
- Roast the eggplant slices in the oven for 20-25 minutes or until they are tender and lightly browned.
- In a mixing bowl, combine the ricotta cheese, Parmesan cheese, parsley, basil, garlic, and red pepper flakes. Mix well.
- In another mixing bowl, combine the breadcrumbs, eggs, and milk. Mix well.
- Grease a 9-inch springform pan with olive oil.
- Arrange half of the roasted eggplant slices on the bottom of the pan.
- Spread the ricotta mixture over the eggplant slices.
- Arrange the remaining eggplant slices on top of the ricotta mixture.
- Pour the breadcrumb mixture over the eggplant slices.
- Bake the formaggelle in the oven for 30-35 minutes or until the breadcrumb topping is golden brown and crispy.
- Let the formaggelle cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 55 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 280
- Fat: 16g
- Carbohydrates: 23g
- Protein: 12g
- Fiber: 6g
- Sugar: 7g
- Sodium: 490mg
Substitutions for ingredients:
- You can substitute zucchini or yellow squash for the eggplant.
- You can use any type of cheese you like instead of ricotta and Parmesan.
- You can use any type of herbs you like instead of parsley and basil.
- You can use any type of breadcrumbs you like instead of regular breadcrumbs.
Variations:
- You can add sliced tomatoes or bell peppers to the formaggelle.
- You can add cooked ground beef or sausage to the ricotta mixture.
- You can add chopped olives or capers to the breadcrumb mixture.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- You can salt the eggplant slices before roasting them to remove excess moisture and bitterness.
- You can make the formaggelle ahead of time and reheat it in the oven before serving.
Storage instructions:
- Store the leftover formaggelle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the formaggelle on a baking sheet and cover it with foil.
- Bake the formaggelle in the oven for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the formaggelle on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Fresh herbs
- Sliced tomatoes
- Grated Parmesan cheese
Pairings:
- Serve the formaggelle with a green salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the breadcrumb topping is not crispy enough, you can broil the formaggelle for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the formaggelle to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Formaggelle is a traditional Italian dish that originated in the region of Campania.
Flavor profiles:
- The formaggelle has a rich and savory flavor from the roasted eggplant, creamy ricotta cheese, and crispy breadcrumb topping.
Serving suggestions:
- Serve the formaggelle as a main dish for lunch or dinner.
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Region: Italian