Eggplant Casserole with Tuna Cream

5 from 8 votes
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 20 kcal


  • 1 Pc. Eggplant fresh, cleaned, cut into cm slices
  • 2 Pc. Hard-Boiled eggs, sliced
  • 1 glass Pate di Tonno 180 gr.
  • 16 Discs Provola cheese as an alternative to Emmental
  • 250 g Sliced ​​buffalo mozzarella
  • 1 Can Diced tomatoes, weighed 420 g
  • 1 Pc. Finely diced shallot
  • 40 g Freshly grated ricotta salata, alternatively Parmesan
  • Salt
  • Fresh basil
  • Extra virgin olive oil
  • 0,5 tsp Sugar


  • Pate di Tonno is a tuna meal, is also available as a fish cream, from Sicily, in selected Italian delicatessen shops or on the Internet in Germany. Provola cheese is a hard Sicilian cheese that I would replace with Emmental in Germany.
  • Fry the aubergine slices in plenty of olive oil, squeeze them out well on paper towels and let them drain. Sauté shallot cubes in a tablespoon of olive oil. Add canned tomato pieces with sugar and basil. Simmer for 20 minutes. Season with salt.
  • Put the sauce in an ovenproof dish. Spread the aubergine slices on top. Brush with the tuna cream. Top with slices of provolo, mozzarella and egg. Repeat the process until at least four layers are obtained. See photos. Finish with the sauce and sprinkle with the ricotta salata. Bake at 200 degrees top / bottom heat for 20 - 30 minutes. Let rest for 5 minutes. Serve as a starter for four people and as a main course for 2 people.


Serving: 100gCalories: 20kcalCarbohydrates: 5g
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Written by John Myers

Professional Chef with 25 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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