Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large tomatoes, sliced into 1/4 inch rounds
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Arrange the eggplant slices on the baking sheet.
4. Brush the eggplant slices with olive oil and season with salt and black pepper.
5. Bake for 15-20 minutes, until the eggplant is tender and lightly browned.
6. Remove the baking sheet from the oven and arrange the tomato slices on top of the eggplant.
7. Sprinkle the chopped basil leaves and grated Parmesan cheese over the tomatoes.
8. Return the baking sheet to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-35 minutes
5. Temperature:
Preheat oven to 400°F.
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 13g
Saturated Fat: 3g
Cholesterol: 7mg
Sodium: 364mg
Carbohydrates: 10g
Fiber: 4g
Sugar: 5g
Protein: 5g
Substitutions for ingredients:
- You can substitute zucchini or yellow squash for the eggplant.
- You can use any type of cheese you prefer, such as mozzarella or feta.
Variations:
- Add sliced onions or garlic to the eggplant before baking.
- Top with sliced olives or capers for a salty flavor.
- Use different herbs, such as oregano or thyme, instead of basil.
Tips and tricks:
- Make sure to slice the eggplant and tomatoes evenly so they cook at the same rate.
- If you want a crispier texture, broil the dish for the last few minutes of cooking.
- Serve with a side of crusty bread to soak up the juices.
Storage instructions:
Store 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, until heated through.
Presentation ideas:
Serve on a large platter and garnish with additional fresh basil leaves.
Garnishes:
Fresh basil leaves, sliced olives, or capers.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread, roasted potatoes, or quinoa.
Troubleshooting advice:
- If the eggplant is not tender after baking, return it to the oven for an additional 5-10 minutes.
- If the cheese is not melted and bubbly, broil the dish for the last few minutes of cooking.
Food safety advice:
Make sure to wash the eggplant and tomatoes before slicing.
Food history:
Salignun is a traditional Italian dish that originated in the Campania region of Italy. It is typically made with eggplant, tomatoes, and cheese.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of bitterness from the eggplant.
Serving suggestions:
Serve as a main dish or as a side dish to grilled meats or fish.
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