Sformato di Melanzane (Italian Eggplant Flan)

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 Sformato di Melanzane

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Course Main Course, Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Skillet or frying pan
• Medium mixing bowl
• Baking dish (about 9 inches in diameter)
• Sieve or colander (for draining eggplant)
• Paper towels
• Spatula

Ingredients

  

• Ingredients
• Eggplants: 2 medium about 500g, sliced into rounds
• Olive oil: 2 tbsp for frying
• Garlic: 1 clove minced
• Ricotta cheese: 200g
• Grated Parmesan cheese: 50g about ½ cup
• Eggs: 2 lightly beaten
• Fresh basil: 2 tbsp chopped
• Salt and black pepper: To taste
• Breadcrumbs: 2 tbsp for coating the baking dish
• Butter or olive oil: For greasing the dish

Instructions

 

• Step-by-Step Instructions
• Prepare the Eggplants
• Sprinkle the eggplant slices with salt and let them sit in a colander for about 20 minutes. This helps remove excess water and any bitterness.
• After 20 minutes, rinse the eggplant slices and pat them dry with paper towels.
• Cook the Eggplants
• Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
• Fry the eggplant slices in batches until they turn golden brown on each side, about 3-4 minutes per side. Add more oil if necessary.
• Place the cooked eggplant slices on paper towels to absorb any excess oil.
• Make the Flan Mixture
• In a medium mixing bowl, combine ricotta, Parmesan cheese, eggs, minced garlic, and chopped basil.
• Season with salt and pepper to taste, and mix until well combined.
• Gently fold in the cooled eggplant slices, being careful not to mash them.
• Prepare the Baking Dish
• Preheat your oven to 350°F (180°C).
• Grease the baking dish with butter or olive oil, and sprinkle breadcrumbs evenly over the base and sides. This prevents sticking and adds a nice crust to the sformato.
• Assemble the Sformato
• Pour the eggplant mixture into the prepared baking dish, spreading it out evenly.
• Gently smooth the top with a spatula for an even layer.
• Bake
• Bake the sformato in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
• Remove from the oven and let it stand for about 10 minutes to cool slightly and set.
• Serve
• Slice the sformato into portions and serve warm. It pairs wonderfully with a fresh green salad or a slice of crusty bread.
• Tips & Variations
• Variation: Add a handful of chopped tomatoes to the ricotta mixture for a touch of freshness and acidity.
• Make it Vegan: Substitute the ricotta with a vegan tofu ricotta and use nutritional yeast instead of Parmesan. Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to replace the eggs.
• Gluten-Free Option: Use gluten-free breadcrumbs to coat the baking dish.
• Extra Flavor: Add a pinch of nutmeg to the ricotta mixture for an added layer of warmth and depth.

Sformato di Melanzane, a classic Italian dish, is a comforting and creamy eggplant flan that makes for a delightful side or light main course. Made with simple ingredients like eggplant, cheese, eggs, and a hint of herbs, this dish brings out the beautiful flavors of Mediterranean cuisine. From my own personal experience, the secret to an irresistible Sformato di Melanzane is in the creamy texture and subtle, well-balanced seasoning. Let me show you how I make this delicious Italian classic.

What to Expect

Sformato di Melanzane has a light and fluffy texture with a slightly crisp crust from the breadcrumbs. The eggplant melts into the creamy ricotta, while the Parmesan adds a subtle nuttiness. This dish is flavorful yet delicate, making it a crowd-pleaser even among those who aren’t the biggest fans of eggplant. Based on my overall experience, this recipe never fails to impress at gatherings or family dinners.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes (for cooling and setting)
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Moderate
• Servings: 4-6
• Calories: Approximately 220 kcal per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Side Dish or Light Main Course

Ingredients

• Eggplants: 2 medium (about 500g), sliced into rounds
• Olive oil: 2 tbsp, for frying
• Garlic: 1 clove, minced
• Ricotta cheese: 200g
• Grated Parmesan cheese: 50g (about ½ cup)
• Eggs: 2, lightly beaten
• Fresh basil: 2 tbsp, chopped
• Salt and black pepper: To taste
• Breadcrumbs: 2 tbsp, for coating the baking dish
• Butter or olive oil: For greasing the dish
• Go here to buy the must-have equipment and ingredients for creating a Savory  # #Sformato di Melanzane  here.

Equipment Needed

• Skillet or frying pan
• Medium mixing bowl
• Baking dish (about 9 inches in diameter)
• Sieve or colander (for draining eggplant)
• Paper towels
• Spatula
• Go here to buy the must-have equipment and ingredients for creating a Savory  # #Sformato di Melanzane  here.

Step-by-Step Instructions

1. Prepare the Eggplants
   • Sprinkle the eggplant slices with salt and let them sit in a colander for about 20 minutes. This helps remove excess water and any bitterness.
   • After 20 minutes, rinse the eggplant slices and pat them dry with paper towels.
2. Cook the Eggplants
   • Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
   • Fry the eggplant slices in batches until they turn golden brown on each side, about 3-4 minutes per side. Add more oil if necessary.
   • Place the cooked eggplant slices on paper towels to absorb any excess oil.
3. Make the Flan Mixture
   • In a medium mixing bowl, combine ricotta, Parmesan cheese, eggs, minced garlic, and chopped basil.
   • Season with salt and pepper to taste, and mix until well combined.
   • Gently fold in the cooled eggplant slices, being careful not to mash them.
4. Prepare the Baking Dish
   • Preheat your oven to 350°F (180°C).
   • Grease the baking dish with butter or olive oil, and sprinkle breadcrumbs evenly over the base and sides. This prevents sticking and adds a nice crust to the sformato.
5. Assemble the Sformato
   • Pour the eggplant mixture into the prepared baking dish, spreading it out evenly.
   • Gently smooth the top with a spatula for an even layer.
6. Bake
   • Bake the sformato in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
   • Remove from the oven and let it stand for about 10 minutes to cool slightly and set.
7. Serve
   • Slice the sformato into portions and serve warm. It pairs wonderfully with a fresh green salad or a slice of crusty bread.

Tips & Variations

• Variation: Add a handful of chopped tomatoes to the ricotta mixture for a touch of freshness and acidity.
• Make it Vegan: Substitute the ricotta with a vegan tofu ricotta and use nutritional yeast instead of Parmesan. Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to replace the eggs.
• Gluten-Free Option: Use gluten-free breadcrumbs to coat the baking dish.
• Extra Flavor: Add a pinch of nutmeg to the ricotta mixture for an added layer of warmth and depth.
• Go here to buy the must-have equipment and ingredients for creating a Savory  # #Sformato di Melanzane  here.

Nutritional Information (Per Serving)

• Calories: 220 kcal
• Protein: 10g
• Carbohydrates: 9g
• Fat: 17g
• Fiber: 3g

I hope this guide has made making Sformato di Melanzane seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment! Enjoy!