Ingredients with Measurements:
- 2 large eggplants, sliced into 1/2 inch rounds
- 4 Hungarian wax peppers, seeded and sliced into rings
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large casserole dish
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
3. Add the diced tomatoes and cook for 5 minutes.
4. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, and parsley.
5. In the casserole dish, layer the eggplant and pepper slices.
6. Pour the tomato mixture over the vegetables.
7. Sprinkle the breadcrumb mixture over the 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. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 210
Fat: 12g
Carbohydrates: 22g
Protein: 6g
Fiber: 7g
Sodium: 310mg
Substitutions for ingredients:
- Regular bell peppers can be used instead of Hungarian wax peppers.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of hard cheese can be used instead of Parmesan cheese.
Variations:
- Add ground beef or sausage to the tomato mixture for a meaty version.
- Use zucchini instead of eggplant for a lighter version.
- Add sliced mushrooms for extra flavor.
Tips and tricks:
- Salt the eggplant slices and let them sit for 30 minutes before cooking to remove excess moisture.
- Use a mandoline to slice the eggplant and peppers evenly.
- Make sure to cover the casserole dish with foil to prevent the breadcrumbs from burning.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley over the top for a pop of color.
Pairings:
Serve with crusty bread and a green salad for a complete meal.
Suggested side dishes:
Roasted potatoes or steamed rice would pair well with this casserole.
Troubleshooting advice:
If the casserole is too watery, try salting the eggplant slices before cooking to remove excess moisture.
Food safety advice:
Make sure to cook the casserole to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Hungarian wax peppers are a type of chili pepper that originated in Hungary. They are often used in Hungarian cuisine, which is known for its bold flavors and hearty dishes.
Flavor profiles:
This casserole is savory and slightly spicy, with a crispy breadcrumb topping and tender eggplant and pepper slices.
Serving suggestions:
Serve hot with a dollop of sour cream on top for a creamy contrast to the spicy peppers.
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Region: Hungarian