in Italy

Eggplant casserole

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Ingredients for 4 servings:

  • 500 g eggplant(s) (grilled slices)
  • 500 g tomatoes (can)
  • 150g mozzarella
  • 50 g Parmesan
  • 1 small onion(s)
  • 4 garlic cloves
  • Parsley
  • basil
  • olive oil
  • salt and pepper
  • Pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Eggplant Parmesan

Finely chop the onion and garlic and briefly fry in olive oil. Add the tomatoes, season with salt, pepper, and chili, and simmer for about 20 minutes. Finally, add the chopped parsley and basil and puree the tomato sauce. Grate the Parmesan cheese and thinly slice the mozzarella. Cover the bottom of a baking dish with eggplant slices, then top with a little mozzarella, tomato sauce, and Parmesan cheese, and repeat the process. Bake at 180°C (top/bottom heat) for about 30 minutes. Serve with white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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