BREAD AND EGGPLANT CASSEROLE with speck, a recipe to use up stale bread, perfect idea for both lunch and dinner, also great for the beach.
Delicious bread and eggplant casserole with speck and provola, ideal for using leftover bread, prepared in little time and delicious with grilled eggplants, no frying.
The bread and eggplant casserole recipe is very simple, you need to cook the eggplants first, stuff the bread and bake for a few minutes, it’s soft and very good, you definitely have to try it.
Also great with zucchini or ham.
Follow me in the kitchen today there’s bread and eggplant casserole with speck!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 stale bread
- 2 black oval eggplants
- 5.3 oz speck
- 3.5 oz provola
Steps
Remove the peel from the eggplants then slice and place them on a plate, sprinkle with coarse salt and let rest for 30 minutes.
Wash the eggplants under running water and pat them dry.
Place them on a baking sheet lined with parchment paper, oil them, bake at 355°F (180°C) for about 10 minutes.
Dip the bread slices in water or milk, place them on a baking sheet lined with parchment paper, season with tomato sauce.
Add speck slices, provola, and more tomato sauce, a drizzle of oil, oregano, and bake at 355°F (180°C) for 5-10 minutes.
Bon appétit
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Of course, you can omit the eggplants or replace them with other vegetables you have at home, and the eggplants can be fried if you want to avoid baking them.
