Casserole with tomatoes, eggplants and cheese
8 servings
80 minutes
Casserole with tomatoes, eggplants, and cheese is a harmony of Mediterranean flavors. Tender eggplants, sweet tomatoes, and creamy ricotta combine into a rich dish infused with the aromas of oregano and garlic. This recipe recalls traditional Italian casseroles but easily adapts to home cooking. The special touch comes from mozzarella that melts to create an appetizing crust. The casserole is perfect for a cozy dinner or a festive table. With the combination of vegetables, cheese, and pasta, the dish has a balanced texture—from delicate layers to slightly firm al dente pasta. The aroma of baked eggplants and tomato sauce makes it particularly appealing. It’s not just food; it’s a true gastronomic experience that fills the home with warmth and comfort.
1
Heat 1 tablespoon of oil in a saucepan and sauté the chopped onion until translucent, adding minced garlic. Add tomato paste, generously salt, add sugar, oregano, and pepper. Bring to a boil, reduce heat to low, cover with a lid and cook for 15 to 30 minutes.
- Olive oil: 1.5 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
- Tomato puree: 700 ml
- Salt: to taste
- Sugar: 1 tablespoon
- Dried oregano: to taste
- Ground black pepper: to taste
2
Mix ricotta with eggs, season with oregano, pepper, and generously salt again. Put it in the refrigerator.
- Ricotta cheese: 2 glasss
- Chicken egg: 2 pieces
- Dried oregano: to taste
- Ground black pepper: to taste
- Salt: to taste
3
Boil the pasta in salted water until al dente, then drain it.
- Elbow macaroni (gomiti): 300 g
- Salt: to taste
4
Slice the eggplants and tomatoes into thin rounds.
- Eggplant: 2 pieces
- Tomatoes: 4 pieces
5
When the tomato sauce is ready, grease the baking dish with the remaining oil and a small amount of tomato sauce (it should cover the bottom of the dish with a thin layer).
- Olive oil: 1.5 tablespoon
- Tomato puree: 700 ml
6
Layer half of the pasta, then half of the cheese mixture, a layer of tomatoes, eggplants, salt again, place mozzarella slices on the eggplants, and pour half of the remaining tomato sauce. Repeat one more time in the same order.
- Elbow macaroni (gomiti): 300 g
- Ricotta cheese: 2 glasss
- Tomatoes: 4 pieces
- Eggplant: 2 pieces
- Salt: to taste
- Mozzarella cheese: 300 g
- Tomato puree: 700 ml
- Elbow macaroni (gomiti): 300 g
- Ricotta cheese: 2 glasss
- Tomatoes: 4 pieces
- Eggplant: 2 pieces
- Salt: to taste
- Mozzarella cheese: 300 g
- Tomato puree: 700 ml
7
Cover the sides of the dish with foil to prevent the edges of the casserole from drying out. Place in an oven preheated to 180 degrees for 40 minutes.
