Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Fontina cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1 pie crust, store-bought or homemade
Special equipment needed:
- 9-inch pie dish
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow dish, mix together the flour, salt, and black pepper. Dredge the eggplant slices in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the eggplant slices and cook until golden brown on both sides, about 2-3 minutes per side. Transfer the eggplant to the prepared baking sheet and set aside.
4. In the same skillet, add the chopped onion and garlic and sauté until softened, about 5 minutes.
5. Pour in the white wine and chicken or vegetable broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and cook until the liquid has reduced by half, about 5-7 minutes.
6. Stir in the heavy cream, Fontina cheese, Parmesan cheese, parsley, basil, and oregano. Cook until the cheese has melted and the sauce is smooth, about 5 minutes.
7. Roll out the pie crust and place it in a 9-inch pie dish. Arrange the eggplant slices in the bottom of the crust, overlapping slightly.
8. Pour the cheese sauce over the eggplant, spreading it evenly.
9. Bake the torta in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the torta cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 400°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 600mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 4g
Protein: 10g
Substitutions for ingredients:
- Eggplant can be substituted with zucchini or yellow squash.
- Fontina cheese can be substituted with Gruyere or Swiss cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms to the cheese sauce.
- Top the torta with sliced tomatoes before baking.
- Add cooked Italian sausage or ground beef to the cheese sauce for a meatier version.
Tips and tricks:
- Be sure to slice the eggplant evenly so that it cooks evenly.
- Use a store-bought pie crust to save time, or make your own using your favorite recipe.
- Let the torta cool slightly before slicing to allow the filling to set.
Storage instructions:
Leftover torta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the torta in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the torta on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Garnish with additional chopped fresh herbs or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with garlic and Parmesan
- Roasted asparagus with lemon and garlic
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk or broth to thin it out.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
- Be sure to cook the eggplant thoroughly to avoid any potential foodborne illnesses.
- Store leftover torta in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Torta alla Monferrina is a traditional Italian dish from the Piedmont region of Italy. It typically consists of a savory pie crust filled with a mixture of cheese, vegetables, and sometimes meat.
Flavor profiles:
This torta is rich and savory, with the creamy cheese sauce complementing the slightly bitter eggplant. The fresh herbs add a bright, herbaceous note to the dish.
Serving suggestions:
Serve this torta as a main course for a vegetarian dinner, or as a side dish for a larger meal. It pairs well with a variety of sides, such as salad or roasted vegetables.
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Region: Italian