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Eggplant Sformato | Creamy Italian Oven Bake
(0)
60 min
Under an hour
Knuspr-Küche
Ein herrlich samtiger italienischer Auberginenauflauf mit zartem Ricotta, feinem Parmigiano Reggiano und frischem Basilikum. Im Ofen sanft gestockt und goldbraun überbacken, bringt dieser mediterrane Klassiker die wärmende Sonne Italiens direkt auf deinen Teller.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Thoroughly grease a baking dish (approx. 20x25 cm) with the butter and dust with the breadcrumbs so that the bottom and sides are lightly coated.
Wash and trim the eggplants and cut them into approx. 1.5 cm cubes. Peel and finely chop the garlic cloves.
Heat the olive oil in a large pan. Fry the eggplant cubes over medium to high heat for about 8 to 10 minutes until soft and lightly browned. Add the chopped garlic during the last 2 minutes and sauté briefly. Season lightly with salt and pepper, remove from the heat, and let cool for about 5 minutes.
Chef's tip
For an especially delicate crust, you can sprinkle an additional 1 tablespoon of grated parmesan over the surface before baking.
The sformato tastes wonderful served with a crisp arugula salad or a light, fruity tomato sauce as a side.
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