Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/4 cup olive oil
- Salt and pepper, to taste
- 8 oz Seirass cheese, crumbled
- 4 oz Fontina cheese, shredded
- 2 eggs
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp dried thyme
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Frying pan
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Brush the eggplant slices with olive oil and season with salt and pepper. Place them on the prepared baking sheet and bake for 20 minutes, or until tender.
3. In a mixing bowl, whisk together the eggs, milk, flour, garlic powder, onion powder, oregano, basil, and thyme.
4. Heat a frying pan over medium heat. Dip the eggplant slices in the egg mixture, then place them in the frying pan. Cook for 2-3 minutes on each side, or until golden brown. Repeat with the remaining eggplant slices.
5. In a small bowl, mix together the Seirass and Fontina cheeses.
6. In a baking dish, layer the eggplant slices and cheese mixture, starting with a layer of eggplant and ending with a layer of cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 375
Fat: 28g
Carbohydrates: 14g
Protein: 17g
Sodium: 420mg
Sugar: 4g
Substitutions for ingredients:
- Seirass cheese can be substituted with ricotta cheese.
- Fontina cheese can be substituted with mozzarella cheese.
Variations:
- Add sliced tomatoes between the layers of eggplant and cheese.
- Use zucchini instead of eggplant.
- Add cooked ground beef or sausage to the cheese mixture.
Tips and tricks:
- Make sure to brush the eggplant slices with enough olive oil to prevent them from sticking to the baking sheet.
- Use a non-stick frying pan to prevent the eggplant slices from sticking.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
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, or until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and a drizzle of olive oil.
Garnishes:
Fresh herbs such as basil or parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or steak
- Garlic mashed potatoes
Troubleshooting advice:
- If the eggplant slices are too thin, they may become too crispy when fried. Make sure to slice them evenly.
- If the cheese is not melting, try broiling the dish for a few minutes.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to prevent any foodborne illnesses.
Food history:
Seirass cheese is a traditional cheese from the Piedmont region of Italy.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian