Eggplant Piccata Casserole with Tomato Sauce and Pesto

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 253 kcal


  • 200 g Eggplant fresh, cleaned, cut into 5 mm slices
  • 3 Free range eggs
  • 70 g Freshly grated Parmesan
  • Flour for flouring
  • Black pepper from the mill
  • Clarified butter
  • 3 Cloves of garlic, peeled
  • 350 g Chunky tomatoes
  • 0,5 tsp Sugar
  • 2 sprigs Mint fresh
  • 30 g Basil leaves, finely chopped
  • Vanilla salt
  • 1 pinch Chilli from the mill
  • 2 tbsp Cream
  • 10 g Freshly grated Parmesan
  • Extra virgin olive oil
  • 25 g Pine nuts
  • 150 g Basil leaves
  • 60 g Freshly grated Parmesan
  • Sea salt from the mill
  • 250 g Buffalo mozzarella, sliced
  • Some grated Parmesan
  • Basil for garnish


  • Whisk eggs with Parmesan and season with pepper. Flour the eggplant slices first, then pull them through the egg / cheese mixture and fry until golden in clarified butter. Drain on paper towels.
  • For the tomato sauce: Sauté 2 cloves of garlic in 4 tablespoons of olive oil until brown. Remove. Add tomato pieces. Season with salt, pepper, chilli and sugar. Add mint sprigs. Add cream and Parmesan. Simmer while stirring for 4 minutes. Mint Remove and season with basil.
  • For the pesto: Puree the pine nuts, garlic, basil and cheese with about 75 ml of olive oil in a blender. Season with salt and pepper. If necessary, add a little olive oil.
  • To prepare: Oil an oven-safe dish. Spread some tomato sauce in it. Place a slice of aubergine on top of each. Start with the largest. Brush the slices with a little Parmesan and tomato sauce. Cover with mozzarella, repeat the process until the ingredients are used up. Sprinkle with a Parmesan Finish eggplant, drizzle with olive oil.
  • Bake in a preheated oven at 200 degrees top / bottom heat for 20 minutes. Place the pesto in the center of the plate, place the casserole on top, garnish with basil leaves and a few dabs of tomato sauce, drizzle with a little olive oil if desired.


Serving: 100gCalories: 253kcalCarbohydrates: 4.7gProtein: 14.8gFat: 19.6g
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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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