Eggplant casserole is a very appetizing and stringy recipe that combines the sweetness of eggplants, the acidity of tomatoes, and the creaminess of mozzarella.
Easy to prepare and not fried, as the eggplants, after being salted and rested to lose excess water, are baked in the oven for a few minutes.
Then, together with the tomato and mozzarella, they are arranged in a spiral, alternating them.
When the casserole is baked in the oven, the mozzarella melts and mixes with the other ingredients, creating a stringy and irresistible texture. The grated Parmesan is sprinkled on top to add a touch of flavor and a light golden crunch.
Ideal to serve as an appetizer, side dish, or even as a main course.
The casserole can be served hot or at room temperature, making it versatile for different occasions, from summer lunches to more formal meals.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the eggplant casserole
- 2 black oval eggplants
- 14 oz oz mozzarella
- 1.8 oz oz grated Parmesan
- 6 oxheart tomatoes
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Baking dish
- 1 Mandoline
- Paper towels
Steps for preparing the eggplant casserole
SEE THE VIDEO RECIPE FOR A PERFECT PREPARATION
To prepare the delicious eggplant casserole, start by thoroughly washing the vegetables. Dry them and slice them into rounds with a mandoline. See the thickness in the video. Salt each slice on both sides and let them rest for at least half an hour on a rack to drain excess water. Then pat them with paper towels to remove moisture. Bake in the oven for about fifteen minutes at 392°F or grill them.
Also slice the mozzarella, not too thin.
Grease a baking dish and arrange the slices in a spiral, alternating them. First the eggplant slice, then the tomato and mozzarella, and so on until completion.
Sprinkle with grated Parmesan, a drizzle of oil, and salt.
Bake at 392°F for 30 minutes in a static oven or until lightly golden.
in an air fryer at 392°F for 15 minutes or until golden
Once cooking is finished, take it out of the oven, let it rest for a few minutes, and if you want it nice and stringy, serve it hot, otherwise, at room temperature.
And, enjoy your tasting from Barbara!
Storage and tips
Use fresh mozzarella for an authentic flavor. If it’s too watery, let it drain a bit in a colander before using.
Use fresh, ripe tomatoes
Choose fresh, firm eggplants with smooth, shiny skin. Avoid those that are too large and have visible seeds, as they can be bitter.
Refrigeration storage After cooking the casserole, let it cool completely at room temperature. Do not place it in the refrigerator while it is still hot, as this can raise the internal temperature of the refrigerator and affect its operation. Transfer the casserole to an airtight container or cover the baking dish with plastic wrap or an airtight lid. It keeps in the refrigerator for a maximum of 2 to 3 days.
Freezer storage Use airtight containers suitable for freezing or freezer bags. Make sure to remove as much air as possible from the bags to prevent freezer burn. The eggplant casserole can be stored in the freezer for about 2-3 months.
To thaw the casserole, move it from the freezer to the refrigerator and let it thaw slowly overnight. You can also use the microwave for quicker thawing, following your device’s instructions.
Reheat the casserole in the oven at 356°F for about 20 minutes, or until thoroughly heated. You can cover it with aluminum foil to prevent it from drying out too much on the surface. If you prefer, you can also use the microwave, but the oven will ensure a better texture.
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