The eggplant casserole is an easy, quick, and tasty recipe. I love eggplants and enjoy preparing them in different ways. This time, I made a kind of white parmigiana, without tomato, adding some breadcrumbs on top for a nice crunchy crust. So good! The eggplant casserole is soft, cheesy and flavorful, great when hot and delicious even when cold, ideal as a second course or appetizer. The eggplants are not fried but grilled, so they are much lighter!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 7 oz scamorza cheese
- 5.3 oz cooked ham
- 3 eggplants
- to taste salt
- to taste black pepper
- to taste oregano
- to taste extra virgin olive oil
- to taste breadcrumbs
Steps
● The eggplant casserole is very simple and quick to prepare. First, clean the eggplants and slice them about 1/4 inch thick.
● Place the eggplant slices on a preheated grill and grill on both sides, it will take about ten minutes.
● Drizzle a bit of oil on the base of a baking dish and add some breadcrumbs. Form a layer of eggplants, season with salt, add a slice of cooked ham, some scamorza cheese, oregano, and cover with another layer of grilled eggplants. Continue this way until the ingredients are used up, and season the last layer of eggplants with some breadcrumbs and a drizzle of oil.
● Bake the eggplant casserole in a preheated oven at 392°F for about 20 minutes.
Notes:
The eggplant casserole can be stored in the fridge for a couple of days. If you don’t want to grill the eggplants, you can slice them and bake them in a preheated oven at 392°F for about 20 minutes. Instead of cooked ham, you can use speck or mortadella.
More eggplant recipes HERE
