Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 pound Kasseri cheese, grated
- 2 large eggs, beaten
- 1/2 cup milk
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
3. Dredge the eggplant slices in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat. Add the eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
5. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
6. Add the diced tomatoes, parsley, basil, oregano, thyme, salt, black pepper, and red pepper flakes. Cook for 5-7 minutes, or until the mixture has thickened.
7. In the baking dish, layer half of the eggplant slices on the bottom.
8. Sprinkle half of the grated Kasseri cheese over the eggplant.
9. Spoon half of the tomato mixture over the cheese.
10. Repeat the layers with the remaining eggplant, cheese, and tomato mixture.
11. In a mixing bowl, whisk together the beaten eggs and milk.
12. Pour the egg mixture over the casserole.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the cheese is melted and bubbly.
15. Let the casserole cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 30g
Saturated Fat: 16g
Cholesterol: 135mg
Sodium: 980mg
Carbohydrates: 19g
Fiber: 5g
Sugar: 8g
Protein: 20g
Substitutions for ingredients:
- Kasseri cheese can be substituted with provolone or mozzarella cheese.
- Fresh parsley and basil can be substituted with dried herbs.
- Olive oil can be substituted with vegetable oil.
Variations:
- Add sliced mushrooms to the tomato mixture.
- Use zucchini instead of eggplant.
- Add cooked ground beef or lamb to the tomato mixture for a meaty version.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a mandoline slicer to make the eggplant slices thinner and more uniform.
- To reduce the amount of oil used, you can bake the eggplant slices in the oven instead of frying them.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the casserole on a large platter with a sprinkle of fresh parsley or basil on top.
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 dry, add a little more milk to the egg mixture before pouring it over the top.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Kasseri cheese is a traditional Greek cheese made from sheep's milk.
Flavor profiles:
- Savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve the casserole as a main dish for dinner or as a side dish for a potluck or party.
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Region: Greek