Eggplant casserole with cheese
6 servings
60 minutes
Eggplant casserole with cheese is a true embodiment of Italian culinary magic. Inspired by traditional Mediterranean flavors, the dish combines the tenderness of baked eggplants, the richness of tomato sauce, and the zest of two types of cheese — creamy mozzarella and salty feta. The combination of aromatic herbs and garlic adds sophistication, while baking in the oven allows the ingredients to harmoniously blend into a unified texture and taste. This dish is perfect for a cozy family dinner or a romantic evening with a glass of red wine. It can be served as a standalone dish or as a side to meat or fish, along with crispy bread that complements the richness of flavors. Italians appreciate it for its simplicity in preparation and depth of flavor, turning ordinary ingredients into a gastronomic delight.
1
Wash and slice the eggplants into rings at least 5 mm thick.
- Eggplant: 500 g
2
Spread on a baking sheet, drizzle with olive oil and sprinkle with a mixture of herbs (French or Italian herbs).
- Olive oil: 3 tablespoons
3
Send to a preheated oven at 200° in convection mode for 15-20 minutes.
4
Meanwhile, we prepare the sauce. We wash and chop the tomatoes into small pieces.
- Tomatoes: 1000 g
5
Heat olive oil in a skillet and fry on high heat for 3-5 minutes until the tomatoes release their juice. Lower the heat.
- Olive oil: 3 tablespoons
6
Add finely chopped garlic, sugar, salt, and pepper to taste. Simmer for another 15 minutes over medium heat.
- Garlic: 6 cloves
- Sugar: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
7
We make a homogeneous sauce with a blender.
8
In a baking dish, layer one third of the eggplants, sprinkle with mozzarella, and add sauce. Then add another layer of eggplants, mozzarella, and sauce. Again layer eggplants and the remaining sauce. Top with feta cubes.
- Eggplant: 500 g
- Pizza mozzarella (low-moisture): 300 g
- Tomatoes: 1000 g
- Feta cheese: 150 g
9
Bake in the oven for 20-30 minutes at 200°.
