Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 large tomatoes, sliced into rounds
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the eggplant slices with salt and let them sit for 10 minutes to release excess moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. In a shallow dish, mix together the flour, breadcrumbs, and Parmesan cheese.
5. Dip each eggplant slice into the beaten eggs, then coat it with the breadcrumb mixture.
6. Place the coated eggplant slices on a wire rack set on a baking sheet.
7. Drizzle the olive oil over the eggplant slices.
8. Bake for 20-25 minutes or until the eggplant is golden brown and crispy.
9. Remove the eggplant from the oven and top each slice with a tomato slice.
10. Season the tomatoes with salt and pepper.
11. Return the baking sheet to the oven and bake for an additional 10-15 minutes or until the tomatoes are soft and slightly caramelized.
12. Garnish with fresh basil leaves before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 276
Fat: 15g
Carbohydrates: 28g
Protein: 9g
Sodium: 373mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- You can use panko breadcrumbs instead of regular breadcrumbs.
- Instead of Parmesan cheese, you can use Romano cheese.
- You can use zucchini instead of eggplant.
Variations:
- Add sliced mozzarella cheese on top of the tomato slices before baking.
- Add sliced red onion on top of the eggplant slices before baking.
- Add sliced bell peppers on top of the tomato slices before baking.
Tips and tricks:
- Make sure to pat the eggplant slices dry to remove excess moisture.
- Use a wire rack to bake the eggplant slices to ensure they get crispy.
- Drizzle the olive oil over the eggplant slices to help them crisp up in the oven.
Storage instructions:
Store any leftover Piattone with Eggplant and Tomato in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Piattone with Eggplant and Tomato in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Piattone with Eggplant and Tomato on a platter with fresh basil leaves as a garnish.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of red wine for a more indulgent meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are not getting crispy, try baking them for a few extra minutes.
- If the eggplant slices are sticking to the wire rack, lightly grease the rack with cooking spray.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Piattone is a traditional Italian dish that typically consists of a large platter of mixed vegetables, meats, and cheeses. This recipe puts a twist on the classic dish by focusing on eggplant and tomato.
Flavor profiles:
This dish is savory and slightly sweet, with a crispy texture from the eggplant and a soft texture from the tomato.
Serving suggestions:
Serve the Piattone with Eggplant and Tomato as a main course for a vegetarian meal or as a side dish for a larger meal.
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Region: Italian