Ingredients with Measurements:
- 2 large eggplants, sliced
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lb Metsovone cheese, grated
- 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 the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced eggplants and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 3 minutes.
4. Add the diced tomatoes, dried oregano, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
5. In a bowl, whisk together the eggs and milk. Set aside.
6. In a 9x13 inch baking dish, layer half of the cooked eggplants. Top with half of the tomato mixture, then half of the grated Metsovone cheese. Repeat the layers.
7. Pour the egg and milk mixture over the top of the casserole. Sprinkle with breadcrumbs.
8. Bake for 45-50 minutes, until the top is golden brown and the casserole is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 310
Fat: 22g
Carbohydrates: 14g
Protein: 14g
Sodium: 560mg
Sugar: 7g
Fiber: 5g
Substitutions for ingredients:
- Metsovone cheese can be substituted with any other hard cheese, such as Parmesan or cheddar.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add sliced zucchini or yellow squash to the eggplant layers.
- Use fresh herbs, such as basil or parsley, instead of dried oregano.
- Add cooked ground beef or sausage to the tomato mixture for a meaty casserole.
Tips and tricks:
- Salt the sliced eggplants and let them sit for 30 minutes before cooking to remove excess moisture and bitterness.
- Use a mandoline slicer to get even slices of eggplant.
- Use a mix of different cheeses for added flavor.
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 in the microwave for 2-3 minutes.
Presentation ideas:
Serve the casserole on a large platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the casserole is too watery, let it sit for a few minutes before serving to allow the liquid to absorb.
- If the top is not golden brown, broil for a few minutes at the end of cooking time.
Food safety advice:
Make sure the eggplant is cooked through before serving.
Food history:
Metsovone cheese is a traditional Greek cheese made from cow's milk. It is named after the town of Metsovo in northern Greece.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve the casserole hot with a side salad or garlic bread.
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Region: Greek