Eggplant casserole with mozzarella
4 servings
50 minutes
Eggplant casserole with mozzarella is the essence of Italian cuisine, embodying its passion for fresh ingredients and harmony of flavors. The dish's roots trace back to Mediterranean dietary traditions where eggplants, tomatoes, and cheese create a perfect combination. Tender slices of eggplant baked to softness soak up a fragrant sauce of tomatoes, garlic, and basil, while the stretchy mozzarella adds creaminess. The composition is completed with parmesan and crunchy breadcrumbs that give the casserole an appetizing texture. This dish is perfect for a cozy dinner or a festive feast. Its rich flavor pairs even better with a glass of dry red wine and a fresh green salad. A true delight for connoisseurs of Italian gastronomic traditions!
1
Preheat the oven to 180 degrees. Place the eggplant slices on a baking sheet. Brush with olive oil and bake for about 20 minutes.
- Eggplants: 650 g
- Olive oil: to taste
2
Sauté onion and garlic in oil for 5 minutes. Add diced seedless tomatoes, sugar, salt, and pepper. Bring to a boil, reduce heat, and cook for 10 minutes, then add a handful of chopped basil.
- Onion: 1 head
- Garlic: 1 clove
- Tomatoes: 2 pieces
- Sugar: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
- Green basil: to taste
3
Layer slices of eggplant in a 1-liter baking dish. Cover with a layer of grated mozzarella, tomatoes, and grated parmesan. Repeat the process with the remaining ingredients, topping with breadcrumbs. Bake for 20-25 minutes. Let cool for 5 minutes before serving.
- Eggplants: 650 g
- Mozzarella cheese: 150 g
- Tomatoes: 2 pieces
- Parmesan cheese: 50 g
- Breadcrumbs: 1 tablespoon