Ingredients with Measurements:
- 1 lb Giuncà cheese, sliced
- 1 large eggplant, sliced
- 1 cup mozzarella cheese, shredded
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Non-stick skillet
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season eggplant slices with salt and pepper, then coat with flour, dip in beaten eggs, and coat with breadcrumbs.
3. Heat olive oil in a non-stick skillet over medium heat. Fry eggplant slices until golden brown, then transfer to a baking sheet.
4. Top each eggplant slice with a slice of Giuncà cheese and shredded mozzarella cheese.
5. Sprinkle grated Parmesan cheese over the top of the cheese.
6. Bake in the preheated oven for 10-15 minutes, or until cheese is melted and bubbly.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 22g
Protein: 20g
Sodium: 480mg
Substitutions for ingredients:
- Giuncà cheese can be substituted with ricotta cheese.
- Mozzarella cheese can be substituted with any other type of cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add sliced tomatoes on top of the eggplant before adding the cheese.
- Add sliced mushrooms on top of the cheese before baking.
- Substitute eggplant with zucchini or squash.
Tips and tricks:
- Make sure to season the eggplant slices well with salt and pepper before coating with flour, eggs, and breadcrumbs.
- Use a non-stick skillet to prevent the eggplant from sticking.
- Make sure the cheese is melted and bubbly before removing from the oven.
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 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and a drizzle of olive oil.
Garnishes:
Fresh herbs such as basil or parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Roasted vegetables or a side of pasta.
Troubleshooting advice:
If the cheese is not melting, place the baking sheet under the broiler for a few minutes until the cheese is melted and bubbly.
Food safety advice:
Make sure to cook the eggplant thoroughly to prevent any foodborne illnesses.
Food history:
Giuncà cheese is a traditional cheese from Tuscany, Italy.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish or as an appetizer.
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Region: Italian