Casserole with eggplant, cheese and mushrooms
4 servings
80 minutes
Eggplant casserole with cheese and mushrooms is a refined dish filled with rich flavors and aromas of Mediterranean cuisine. Its base is tender eggplants that become soft and slightly caramelized when baked, creating a perfect duet with mushrooms. Tomatoes and spices bring freshness and zest, while two types of cheese – hard and mozzarella – create an appetizing creamy texture. This casserole is perfect as a standalone dish or as part of a cozy family dinner. Warm, fragrant, and harmonious, it delights with its rich taste and simplicity of preparation.
1
Slice the mushrooms into thin wedges.
- Button mushrooms: 100 g
2
Grate the cheese.
- Hard cheese: 200 g
3
Cut the eggplants into long slices. Salt them and let sit for 30 minutes.
- Eggplant: 3 pieces
- Salt: to taste
4
Fry the eggplant pieces in olive oil on both sides until brown. Add oil as needed.
- Eggplant: 3 pieces
- Olive oil: to taste
5
Prepare tomato sauce: in a pot, mix canned tomatoes (previously crushed), puree, a lot of black pepper, and a couple of broken bay leaves. Cook over medium heat, stirring, until the sauce thickens. At the end, add basil – fresh or dried, and salt to taste.
- Tomatoes in their own juice: 1 jar
- Tomato paste: 3 tablespoons
- Ground black pepper: to taste
- Bay leaf: 1 piece
- Salt: to taste
6
Layer the bottom of the dish with eggplant, then half of the mushrooms, followed by half of the tomato sauce. Sprinkle with grated cheese. Then repeat - layer of eggplant, layer of mushrooms, sauce, and a bit of grated cheese. Finish with a layer of eggplant.
- Eggplant: 3 pieces
- Button mushrooms: 100 g
- Tomatoes in their own juice: 1 jar
- Hard cheese: 200 g
7
On top of the eggplants, tightly place sliced mozzarella. Bake at 200 degrees for 25 minutes.
- Eggplant: 3 pieces
- Mozzarella cheese: 200 g
