Mediterranean > Cypriot

Lountza and Eggplant Casserole Recipe

Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 pound lountza (smoked pork loin), sliced into thin strips
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)

Special equipment needed:
- Large skillet
- 9x13 inch baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.

3. Add the lountza strips and cook until lightly browned.

4. Add the diced tomatoes, oregano, thyme, salt, and pepper. Simmer for 10 minutes.

5. Meanwhile, arrange the eggplant slices in a single layer on a baking sheet. Brush both sides with olive oil and season with salt and pepper.

6. Roast the eggplant in the preheated oven for 20 minutes, or until tender and lightly browned.

7. In a 9x13 inch baking dish, layer the roasted eggplant and lountza-tomato mixture, starting and ending with eggplant.

8. Sprinkle the grated Parmesan cheese on top.

9. Cover the dish with foil and bake for 30 minutes.

10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

11. Garnish with fresh parsley and serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 360
Fat: 25g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 710mg
Carbohydrates: 14g
Fiber: 5g
Sugar: 7g
Protein: 20g

Substitutions for ingredients:
- Lountza can be substituted with bacon or ham.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.

Variations:
- Add sliced mushrooms to the lountza-tomato mixture for extra flavor.
- Use zucchini instead of eggplant for a different twist.
- Add a layer of sliced potatoes for a heartier casserole.

Tips and tricks:
- Make sure to slice the eggplant evenly for even cooking.
- Roasting the eggplant before assembling the casserole helps to remove excess moisture and prevent a soggy casserole.
- Let the casserole rest for 10 minutes before serving to allow the flavors to meld together.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
Serve the casserole on a large platter and garnish with fresh parsley.

Garnishes:
Fresh parsley

Pairings:
This casserole pairs well with a simple green salad and crusty bread.

Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Rice pilaf

Troubleshooting advice:
- If the casserole is too watery, try roasting the eggplant for a few extra minutes to remove more moisture.
- If the casserole is too dry, add a splash of chicken or vegetable broth to the lountza-tomato mixture.

Food safety advice:
Make sure to cook the lountza-tomato mixture to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Lountza is a traditional Cypriot smoked pork loin that is often used in Mediterranean cuisine.

Flavor profiles:
Savory, smoky, and slightly sweet.

Serving suggestions:
Serve hot with a simple green salad and crusty bread.

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Region: Cyprus

Taste: Savory, Tangy, Smoky, Herby, Earthy