Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowls
- Frying pan
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Season the eggplant slices with salt and pepper.
3. Place the flour, beaten eggs, and breadcrumbs in separate bowls.
4. Dip each eggplant slice in the flour, then the beaten eggs, and finally the breadcrumbs.
5. Place the breaded eggplant slices on a baking sheet and bake for 20-25 minutes or until golden brown.
6. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped herbs, and salt and pepper to taste.
7. In a frying pan, heat the olive oil over medium heat.
8. Add the baked eggplant slices to the pan and cook for 2-3 minutes on each side until crispy.
9. Remove the eggplant slices from the pan and place them on a paper towel to drain excess oil.
10. Spread the ricotta mixture on top of each eggplant slice.
11. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 28g
Protein: 12g
Sodium: 450mg
Substitutions for ingredients:
- Instead of ricotta cheese, you can use goat cheese or feta cheese.
- Instead of eggplant, you can use zucchini or portobello mushrooms.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add sliced tomatoes on top of the ricotta mixture for a burst of freshness.
- Drizzle balsamic glaze on top of the eggplant slices for added flavor.
- Add sliced prosciutto or cooked bacon on top of the ricotta mixture for a meaty twist.
Tips and tricks:
- Make sure to season the eggplant slices well with salt and pepper to enhance their flavor.
- Use fresh herbs for the best taste.
- If the eggplant slices are too thick, they may not cook through in the oven. Make sure to slice them thinly.
Storage instructions:
Store any leftover eggplant slices in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the eggplant slices, place them in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the eggplant slices on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, balsamic glaze, sliced tomatoes, sliced prosciutto or cooked bacon.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a mixed green salad.
Troubleshooting advice:
- If the eggplant slices are not crispy enough, try baking them for a few more minutes or increasing the oven temperature.
- If the ricotta mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking. Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Paglierina is a type of Italian cheese that is similar to mozzarella. It is often used in Italian cuisine as a topping for pizza or in pasta dishes.
Flavor profiles:
This recipe has a savory and slightly tangy flavor from the eggplant and ricotta cheese. The fresh herbs add a burst of freshness.
Serving suggestions:
Serve this dish as an appetizer or as a main course with a side dish.
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Region: Italian