Italian

Ricotta di Fuscella and Eggplant Parmesan Recipe

Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1 cup of all-purpose flour
- 2 cups of Italian breadcrumbs
- 4 eggs, beaten
- 1/2 cup of grated Parmesan cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
- 1 cup of ricotta di fuscella cheese
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of fresh parsley leaves, chopped
- 1/4 cup of olive oil

Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Skillet
- Oven-safe dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Line a baking sheet with parchment paper.

3. In a mixing bowl, combine the flour, salt, and black pepper.

4. In another mixing bowl, beat the eggs.

5. In a third mixing bowl, combine the Italian breadcrumbs and grated Parmesan cheese.

6. Dip each eggplant slice in the flour mixture, then in the beaten eggs, and finally in the breadcrumb mixture.

7. Place the coated eggplant slices on the prepared baking sheet.

8. Drizzle the olive oil over the eggplant slices.

9. Bake the eggplant slices for 20-25 minutes or until golden brown.

10. In a skillet, heat the marinara sauce over medium heat.

11. In an oven-safe dish, layer the baked eggplant slices, marinara sauce, and ricotta di fuscella cheese.

12. Repeat the layers until all the ingredients are used up.

13. Top the dish with chopped basil and parsley leaves.

14. Bake the dish for 20-25 minutes or until the cheese is melted and bubbly.


- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.

Nutritional information:
- Calories: 360
- Fat: 16g
- Carbohydrates: 38g
- Protein: 16g
- Fiber: 6g
- Sugar: 10g

Substitutions for ingredients:
- You can use gluten-free breadcrumbs and flour to make this recipe gluten-free.
- You can substitute the ricotta di fuscella cheese with regular ricotta cheese.

Variations:
- You can add sliced mushrooms to the marinara sauce for extra flavor.
- You can use zucchini instead of eggplant.

Tips and tricks:
- Make sure to slice the eggplant into even rounds for even cooking.
- You can salt the eggplant slices before coating them to remove excess moisture.
- You can use a mandoline to slice the eggplant for even slices.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the leftovers in the oven at 375°F for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the Ricotta di Fuscella and Eggplant Parmesan on a large platter with fresh basil leaves on top.

Garnishes:
- Garnish the dish with fresh basil leaves and grated Parmesan cheese.

Pairings:
- Serve this dish with a side salad and garlic bread.

Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables

Troubleshooting advice:
- If the eggplant slices are soggy, try salting them before coating them to remove excess moisture.

Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any foodborne illnesses.

Food history:
- Eggplant Parmesan is a classic Italian dish that originated in southern Italy.

Flavor profiles:
- This dish has a savory and cheesy flavor with a crispy texture from the baked eggplant slices.

Serving suggestions:
- Serve the Ricotta di Fuscella and Eggplant Parmesan as a main dish for dinner.

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Region: Italian

Taste: Savory, Tangy, Cheesy, Herby, Rich