Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1 lb. lukanka sausage, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz.)
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Baking dish (9x13 inches)
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced lukanka sausage to the skillet and cook until browned on both sides.
4. Add the can of diced tomatoes, dried oregano, dried basil, and red pepper flakes to the skillet. Stir to combine and let simmer for 5 minutes.
5. In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced eggplant rounds and cook until browned on both sides.
6. In the baking dish, layer the cooked eggplant rounds and the lukanka sausage mixture, starting and ending with a layer of eggplant.
7. In a small bowl, mix together the grated Parmesan cheese and breadcrumbs. Sprinkle the mixture over the top layer of eggplant.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the top is golden brown.
10. Let the casserole cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 800mg
Total carbohydrates: 23g
Dietary fiber: 6g
Total sugars: 10g
Protein: 20g
Substitutions for ingredients:
- Lukanka sausage: You can substitute with any other type of sausage, such as Italian sausage or chorizo.
- Eggplant: You can substitute with zucchini or yellow squash.
Variations:
- Vegetarian: Omit the lukanka sausage and add more vegetables, such as bell peppers or mushrooms.
- Gluten-free: Substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Tips and tricks:
- To prevent the eggplant from becoming too oily, sprinkle salt on the slices and let them sit for 30 minutes before cooking.
- You can make this casserole ahead of time and store it in the refrigerator for up to 2 days before baking.
- If you want a crispier top layer, broil the casserole for the last 2-3 minutes of baking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 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 and garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
This casserole pairs well with a side salad or garlic bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant is too watery, pat it dry with a paper towel before cooking.
- If the casserole is too dry, add more diced tomatoes or tomato sauce to the lukanka sausage mixture.
Food safety advice:
- Make sure the lukanka sausage is cooked to an internal temperature of 160°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lukanka is a type of Bulgarian sausage that is made from pork and beef. It is typically seasoned with garlic, cumin, and paprika.
Flavor profiles:
This casserole has a savory and slightly spicy flavor from the lukanka sausage and red pepper flakes. The eggplant adds a mild and slightly sweet flavor.
Serving suggestions:
Serve this casserole as a main dish for dinner or as a side dish for a potluck or party.
Related Categories
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Region: Bulgarian
Taste: Savory, Tangy, Herbaceous, Smoky, Earthy