Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 8 oz Nabulsi cheese, grated
- 2 eggs
- 1/4 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 eggplant slices 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 garlic. Cook until softened, about 5 minutes.
4. Add the diced tomatoes, oregano, salt, black pepper, and red pepper flakes to the skillet. Cook for 5 minutes, stirring occasionally.
5. In a separate bowl, beat the eggs and milk together.
6. In the baking dish, layer half of the eggplant slices on the bottom. Top with half of the tomato mixture, then half of the grated Nabulsi cheese. Repeat with another layer of eggplant, tomato mixture, and cheese.
7. Pour the egg and milk mixture over the top of the casserole.
8. Sprinkle the breadcrumbs over the top of the casserole.
9. Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 256
Fat: 18g
Carbohydrates: 14g
Protein: 10g
Sodium: 457mg
Sugar: 6g
Fiber: 5g
Substitutions for ingredients:
- Nabulsi cheese can be substituted with feta cheese or halloumi cheese.
- Olive oil can be substituted with vegetable oil or canola oil.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
Variations:
- Add sliced bell peppers or zucchini to the casserole for extra vegetables.
- Use different types of cheese, such as mozzarella or cheddar, for a different flavor.
Tips and tricks:
- Salt the eggplant slices before cooking to remove excess moisture and prevent them from becoming too mushy.
- Use a mandoline to slice the eggplant evenly.
- Make sure to evenly distribute the cheese and tomato mixture between the layers for a balanced casserole.
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 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole hot, garnished 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 eggplant slices are too thick, they may not cook through in the allotted time. Make sure to slice them thinly.
- If the casserole is too dry, add more tomato sauce or diced tomatoes to the tomato mixture.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any potential foodborne illnesses.
Food history:
Nabulsi cheese is a type of Palestinian cheese that is made from sheep's milk. It is often used in Middle Eastern cuisine, particularly in dishes such as this casserole.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Palestinian