Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4-inch rounds
- 1/4 cup olive oil
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup Pissalat (anchovy paste)
- 4 large eggs
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant slices in a large bowl and toss with olive oil until coated.
3. In a separate bowl, mix together the breadcrumbs and Parmesan cheese.
4. Dip each eggplant slice into the breadcrumb mixture, coating both sides.
5. Place the coated eggplant slices in a single layer in the baking dish.
6. Spread the Pissalat evenly over the eggplant slices.
7. Crack the eggs into a mixing bowl and whisk until smooth. Season with salt and pepper.
8. Pour the egg mixture over the Pissalat and eggplant.
9. Bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 290
Fat: 19g
Carbohydrates: 17g
Protein: 12g
Fiber: 5g
Sugar: 6g
Substitutions for ingredients:
- Instead of Pissalat, you can use anchovy fillets or paste.
- Instead of Parmesan cheese, you can use any other hard cheese like Pecorino Romano or Asiago.
Variations:
- Add sliced tomatoes or bell peppers to the casserole for extra flavor and nutrition.
- Use zucchini or yellow squash instead of eggplant for a different twist.
- Add chopped fresh herbs like basil or parsley for extra freshness.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- If you don't have breadcrumbs, you can make your own by toasting bread and pulsing it in a food processor.
- Let the casserole cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any 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 until heated through.
Presentation ideas:
- Serve the casserole on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs like basil or parsley
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Garlic bread
Troubleshooting advice:
- If the eggplant is too watery, sprinkle salt on the slices and let them sit for 30 minutes before patting them dry with a paper towel.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw eggs to prevent the spread of bacteria.
Food history:
- Pissalat is a traditional French condiment made from anchovies, garlic, and olive oil. It is commonly used in the cuisine of Nice, a city on the French Riviera.
Flavor profiles:
- Salty, savory, and slightly briny from the Pissalat, with a creamy and slightly sweet flavor from the eggs and eggplant.
Serving suggestions:
- Serve the casserole as a main dish for a cozy dinner at home or as a side dish for a larger gathering.
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Region: Provençal