Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1 cup of gofio (toasted cornmeal)
- 3 eggs
- 1 cup of milk
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped fresh parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- A large baking dish
- A mixing bowl
- A whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the eggs, milk, Parmesan cheese, parsley, salt, and black pepper.
3. Add the gofio to the mixture and stir until well combined.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the eggplant slices and cook for 2-3 minutes on each side until lightly browned.
6. Arrange half of the eggplant slices in the bottom of the baking dish.
7. Pour half of the gofio mixture over the eggplant slices.
8. Repeat with the remaining eggplant slices and gofio mixture.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the casserole is set.
11. Let the casserole cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 270
Fat: 14g
Carbohydrates: 24g
Protein: 12g
Fiber: 7g
Substitutions for ingredients:
- Instead of gofio, you can use cornmeal or breadcrumbs.
- Instead of eggplant, you can use zucchini or yellow squash.
Variations:
- Add cooked ground beef or sausage to the casserole for a meatier version.
- Top the casserole with sliced tomatoes or mozzarella cheese before baking.
- Add diced onions and garlic to the eggplant while cooking for extra flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- You can salt the eggplant slices before cooking to remove excess moisture and bitterness.
- Let the casserole cool for a few minutes before serving to allow it to set.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the casserole on a large platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the casserole is too dry, add a little more milk to the gofio mixture.
- If the casserole is too wet, reduce the amount of milk in the gofio mixture.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to avoid any risk of foodborne illness.
Food history:
Gofio is a traditional Canarian food made from toasted cornmeal. It has been a staple food in the Canary Islands for centuries and is used in many traditional dishes.
Flavor profiles:
The gofio adds a nutty and slightly sweet flavor to the casserole, while the eggplant provides a savory and slightly bitter flavor.
Serving suggestions:
Serve the casserole as a main dish for lunch or dinner.
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Region: Canary Islands