Eggplant Casserole a delicious appetizer or main course. It is very simple to prepare and is an alternative to the classic parmigiana. No frying and no sauce preparation, just grilled eggplant, seasoned with tomato pulp, fresh cream, stringy cheese, and cooked ham. A quick idea for those who work all day and want to prepare something tasty for dinner, the eggplants can be prepared the day before to be quickly seasoned and baked in 25 minutes. I am sure you will prepare it very often… below I leave you some more delicious ideas to prepare eggplant. So you just have to try!!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggplants about 2.2 lbs
- 5.3 oz cooked ham
- 8.8 oz fontina or galbanone cheese
- 14.1 oz tomato pulp
- 0.85 cup fresh liquid cream
- grated Parmesan cheese
- salt
- oil
- pepper
Tools
Baking dish 10.6 x 7.9 inches.
- Grill pan
Steps
Clean the eggplant by removing the stem and cut it into slices about 0.2 inches thick.
Grill the eggplant in a grill pan or non-stick skillet.
Place a drizzle of oil and salt in the baking dish.
Arrange a first layer of eggplant.
Cover with slices of galbanone cheese.
Slices of cooked ham, Parmesan cheese, a bit of salt, and pepper.
Add a few tablespoons of tomato pulp.
Pour a bit of cream.
At this point, start another layer. First eggplants.
Then galbanone, cooked ham, Parmesan cheese, tomato pulp, cream, salt, and pepper.
Cover with the last layer of eggplant.
Season with tomato pulp, Parmesan cheese, salt, pepper, and the remaining cream. Bake in a preheated oven at 392°F for 25 minutes.
The eggplant casserole is ready!
Storage
You can store the eggplant casserole covered in the fridge for up to 2 days. If you want, you can grill the eggplants a day in advance and store them in the fridge, then season the casserole the following day.
