Grilled eggplant casserole, delicious and really easy to make, basically a distant relative of the famous eggplant parmigiana but it has absolutely nothing to do with this recipe, especially for the first part of the cooking and for the addition of some ingredients.
Which eggplants to use for this recipe?
Definitely the round oval ones are the ones I prefer in this case, even the purple ones are perfect, while the long ones should be avoided because they require a longer preparation time.
Below I leave you some easy-to-make eggplant recipes.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8×12 inch baking dish
- Cooking methods: Grill, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz eggplants (net of waste)
- as needed coarse salt
- 7 oz tomato sauce
- 2 tbsps extra virgin olive oil
- as needed fine salt
- as needed basil
- 7 oz cooked ham
- 4 oz cheese (in slices)
- 0.7 oz cheese (grated)
Tools
- 1 Knife
- 1 Cutting board
- 1 Griddle
- 1 Bowl
- 1 Baking dish
Steps
To make the Grilled Eggplant Casserole, first remove the stalk from the eggplants and, after washing them, cut them into slices about 0.4 inches thick.
Let them drain in a colander with plenty of coarse salt to remove the bitterness.
Pat them dry with a clean cloth and grill them on a griddle.
Let them cool.
Meanwhile, prepare the raw sauce.
In a large bowl, mix the tomato sauce with oil, salt, and basil, and stir.
Spread a layer of sauce on the base of the baking dish and begin to form layers with the ingredients that will make up the casserole.
Start with the eggplants, cover them with a little sauce and add slices of cooked ham and cheese.
Continue until all the ingredients are used and finish with the grated cheese.
Bake in a preheated convection oven at 375°F for 20 minutes and let it cool slightly before cutting.
