Baked Eggplant and Swordfish Casserole.
Today I present to you a typical starter from my Sicily, but it is also a main course, to be prepared a few hours before, or even the day before, because it should be consumed cold.
It’s a valid alternative to swordfish parmigiana.

Crafted for you:

Difficulty: Easy
Cost: Affordable
Preparation time: 1 Hour
Portions: 2
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

390.95 Kcal

calories per serving

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Energy 390.95 (Kcal)
Carbohydrates 22.97 (g) of which sugars 9.35 (g)
Proteins 28.04 (g)
Fat 22.61 (g) of which saturated 3.10 (g)of which unsaturated 4.62 (g)
Fibers 9.25 (g)
Sodium 605.04 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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7 oz swordfish (thin slices, a total of 4 slices)
1 eggplant (large)
1 cup tomato sauce (reduced)
to taste salt
1.4 oz extra virgin olive oil
to taste dried oregano
1.8 oz salted ricotta (grated)
to taste basil
to taste pepper

Tools

What we need to make the

2 Pastry Ring 4-inch diameter
Baking Tray large
Parchment Paper

Preparation of the Baked Eggplant and Swordfish Casserole

First, choose a violet type eggplant, that is, the elongated variety.
Remove the stem but leave the skin on.
Cut it into rather thick slices, about 0.25 inches.
Spread all the slices on a baking tray with parchment paper, and season them with olive oil, salt, pepper, and oregano
Cook the eggplants in the oven at 356°F for about 15 minutes, then take them out and let them cool.
Choose good fresh swordfish.
Have them cut slices of about 0.15 inches. Remove the outer skin.
In a pan, cook the slices with olive oil for 1 minute on each side, and season with salt and pepper, according to your taste.
Then, let them drain in a colander, and in the meantime, prepare the sauce.
Use already cooked and reduced tomato sauce. If you don’t have any ready, prepare the classic sauce by sautéing the onion in a little olive oil, and as soon as it turns golden, add the sauce. Adjust the salt, and if necessary, add a little sugar to balance the acidity.
Grate the baked ricotta.
At this point, you have all the ingredients ready, and all that’s left is to assemble the casserole.
Spread parchment paper in a baking dish, place a pastry ring on top, and begin forming the casserole by placing a layer of eggplants first, then the basil.
Next, a sprinkle of grated ricotta and a tablespoon of tomato sauce.
Immediately after, place the swordfish slice, and continue repeating all the ingredients one more time.
Finally, cover with the tomato sauce and a sprinkle of grated ricotta on top.
Bake in a preheated oven at 356°F with fan for 20 minutes.
Remove the pastry ring once cold, and serve at room temperature.
Here is the Baked Eggplant and Swordfish Casserole ready.