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 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound Ravaggiolo Romagnolo cheese, sliced
- 1/2 pound fresh mozzarella cheese, sliced
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Wire rack
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant slices on a wire rack and sprinkle with salt. Let sit for 10 minutes to draw out the excess moisture.
3. In a shallow dish, combine the flour, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, combine the breadcrumbs and Parmesan cheese.
6. Dip each eggplant slice into the flour mixture, then the egg mixture, and finally the breadcrumb mixture. Place the coated eggplant slices on a baking sheet.
7. Bake the eggplant slices for 20 minutes, or until golden brown.
8. In a skillet, heat the olive oil over medium heat.
9. Layer the Ravaggiolo Romagnolo cheese, eggplant slices, and mozzarella cheese in the skillet.
10. Cover the skillet and cook for 5-7 minutes, or until the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 14g
Cholesterol: 142mg
Sodium: 1050mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 5g
Protein: 24g
Substitutions for ingredients:
- Ravaggiolo Romagnolo cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Fresh mozzarella cheese can be substituted with any other type of cheese, such as cheddar or Swiss.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Use zucchini instead of eggplant.
- Add sliced prosciutto or cooked bacon for a meatier version.
Tips and tricks:
- Make sure to slice the eggplant into even rounds for even cooking.
- Use a wire rack to help draw out excess moisture from the eggplant.
- To make the dish more crispy, broil the cheese for the last few minutes of cooking.
Storage instructions:
Store any leftover Ravaggiolo Romagnolo with Eggplant and Mozzarella in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the dish on a large platter with fresh herbs and sliced bread.
Garnishes:
Garnish with fresh basil or parsley.
Pairings:
Pair with a light red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting properly, cover the skillet and cook for a few more minutes.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to avoid any foodborne illnesses.
Food history:
Ravaggiolo Romagnolo is a soft cheese that originated in the Emilia-Romagna region of Italy.
Flavor profiles:
The dish has a creamy and cheesy flavor with a crispy texture from the eggplant.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian