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 Sformato di Melanzane #sformato #sformatodimelanzane #ricettegustose #ricettedelsud #ricettesiciliane #ricettesemplici #melanzanefritte Sformato di Melanzane (Italian Eggplant Flan)

 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.