Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper, to taste
- 1 cup grated Kashkaval cheese
- 2 eggs
- 1/2 cup milk
- 1/4 cup breadcrumbs
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Brush eggplant slices with olive oil and place on a baking sheet. Bake for 15-20 minutes or until tender.
3. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
4. Add diced tomatoes, oregano, basil, salt, and pepper. Cook for another 5 minutes.
5. In a separate bowl, whisk together eggs and milk. Stir in grated Kashkaval cheese and breadcrumbs.
6. In a 9x13 inch baking dish, layer half of the eggplant slices on the bottom. Top with half of the tomato mixture. Repeat layers.
7. Pour the egg and cheese mixture over the top of the casserole.
8. Bake for 30-35 minutes or until the top is golden brown and the casserole is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 270
Fat: 17g
Carbohydrates: 18g
Protein: 12g
Sodium: 390mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- Kashkaval cheese can be substituted with any hard, salty cheese such as Parmesan or Pecorino Romano.
- Breadcrumbs can be substituted with almond flour or gluten-free breadcrumbs for a gluten-free option.
Variations:
- Add ground beef or lamb to the tomato mixture for a meaty version.
- Substitute eggplant with zucchini or yellow squash.
- Add sliced mushrooms to the tomato mixture for an earthy flavor.
Tips and tricks:
- To prevent the eggplant from becoming too soggy, sprinkle salt on the slices and let them sit for 30 minutes before baking.
- Make sure to whisk the egg and cheese mixture well to prevent clumps.
- For a crispier top, broil the casserole for the last 2-3 minutes of baking.
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 the casserole on a large platter and garnish with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the casserole is too watery, try draining the tomato mixture before layering it on top of the eggplant slices.
- If the top of the casserole is browning too quickly, cover it with foil and continue baking.
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:
Kashkaval is a type of cheese that originated in the Balkans and is commonly used in Mediterranean cuisine.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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Region: Bulgarian