Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/2 cup pesto sauce
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped fresh basil leaves
Special equipment needed:
- Baking sheet
- Wire rack
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the eggplant slices with salt and pepper.
3. Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
4. Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and coat it with the panko breadcrumbs.
5. Place the coated eggplant slices on a wire rack set on a baking sheet.
6. Drizzle the olive oil over the eggplant slices.
7. Bake for 20-25 minutes or until the eggplant is tender and the coating is golden brown.
8. In the meantime, make the pesto sauce by blending the pesto, Parmesan cheese, and pine nuts in a food processor or blender until smooth.
9. Once the eggplant is done, remove it from the oven and let it cool for a few minutes.
10. Spread the pesto sauce over the eggplant slices and sprinkle with chopped fresh basil leaves.
11. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Total fat: 29g
Saturated fat: 6g
Cholesterol: 97mg
Sodium: 570mg
Total carbohydrates: 27g
Dietary fiber: 6g
Sugar: 6g
Protein: 14g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or yellow squash.
- Instead of all-purpose flour, you can use almond flour or gluten-free flour.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of Parmesan cheese, you can use pecorino Romano or nutritional yeast.
- Instead of pine nuts, you can use walnuts or almonds.
- Instead of basil, you can use parsley or cilantro.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the eggplant before spreading the pesto sauce.
- Use a different type of pesto, such as sun-dried tomato pesto or spinach pesto.
- Add sliced mozzarella cheese on top of the eggplant before spreading the pesto sauce.
- Make a sandwich by placing the eggplant slices between two slices of bread or a bun.
Tips and tricks:
- To make the eggplant slices crispy, bake them on a wire rack instead of directly on the baking sheet.
- To make the pesto sauce ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
- To toast the pine nuts, place them in a dry skillet over medium heat and stir occasionally until golden brown.
Storage instructions:
Store any leftover eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the eggplant slices on a platter and garnish with fresh basil leaves and extra Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with lemon and garlic
Troubleshooting advice:
- If the eggplant slices are not crispy enough, bake them for a few more minutes or broil them for a minute or two.
- If the pesto sauce is too thick, add a tablespoon of olive oil or water at a time until desired consistency is reached.
Food safety advice:
- Wash your hands and all utensils before and after handling raw eggplant.
- Make sure the eggplant is fully cooked before serving.
Food history:
Incavolata is a traditional Italian dish that originated in the region of Campania. It typically consists of fried or baked vegetables, such as eggplant, zucchini, or peppers, topped with tomato sauce and cheese.
Flavor profiles:
This dish is savory, crispy, and flavorful, with a nutty and herbaceous pesto sauce.
Serving suggestions:
Serve this dish as an appetizer, side dish, or main course.
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Region: Italian