Print

Baked Eggplant Parmesan Casserole: A Classic Comfort Food Recipe

Print Recipe

Discover a delicious Baked Eggplant Parmesan Casserole recipe with mozzarella, tomato sauce, and fresh basil

Ingredients

Scale
  • 2large eggplants (about 1.5 lbs or700g)
  • 1.5lbs (700g) pureed tomatoes (passata), smooth or chunky
  • 1white onion
  • A small bunch of fresh basil
  • 8.8 oz(250g) mozzarella cheese, cubed
  • 3/4 cup(70g) freshly grated Parmigiano Reggiano cheese
  • 1/2 tbspolive oil
  • Flour for dusting
  • 1/2 cup(125ml) sunflower oil for frying
  • Salt and black pepper to taste

Instructions

  1. Prepare the Eggplant:
  2. Slice the eggplants thinly and place them in a colander. Sprinkle lightly with salt and let them sit for 1 hour. This helps remove excess moisture and improves texture during frying.
  3. Cook the Tomato Sauce:
  4. Finely chop the onion and sauté in a pan with olive oil over medium heat until softened and translucent (avoid browning).
  5. Add the pureed tomatoes and tear the basil leaves into the pan. Season with a pinch of salt and black pepper. Simmer gently for 10-15 minutes, then set aside.
  6. Fry the Eggplant:
  7. Rinse the salted eggplant slices under cold water and pat them dry with a clean kitchen towel or paper towels.
  8. Dust the slices lightly with flour, shaking off any excess. Fry them in sunflower oil for a few seconds on each side until lightly golden. Drain on paper towels to remove excess oil.
  9. Assemble the Dish:
  10. Preheat the oven to 350°F (180°C). Use an 11×8 inch oval dish or a similarly sized rectangular baking dish (e.g., 10×8 inches).
  11. Spread a small amount of tomato sauce on the bottom of the dish to prevent sticking.
  12. Layer the eggplant slices, followed by a sprinkling of Parmigiano Reggiano, mozzarella cubes, a touch of black pepper, and a couple of spoonfuls of tomato sauce. Repeat the layers, reserving one-third of the sauce for the top.
  13. Bake the Casserole:
  14. For the final layer, spread the reserved tomato sauce over the top and sprinkle with Parmigiano Reggiano and mozzarella.
  15. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes until the top is bubbling and golden.
  16. Rest and Serve:
  17. Let the casserole rest for 5 minutes before serving. Enjoy this cheesy, flavorful dish!

Find it online: https://www.kitchensara.com/baked-eggplant-parmesan-casserole-a-classic-comfor/