Eggplant Casserole (Eggplant Parmigiana)

One of my latest projects I’ve made for my clients from Canada. Absolutely amazing experience .
Recipe, food photography and food styling https://www.lenoregush.com

Tender eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Delicious!


Eggplant Casserole (Eggplant Parmigiana)
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Eggplant Casserole (Eggplant Parmigiana)

Recipe by Leno RegushCourse: Main Course, VegetarianCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes

Tender eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Delicious!

Ingredients

  • 2 eggplants, sliced

  • 2 tomatoes, sliced

  • 1/4 cup plain flour

  • Salt

  • Cooking oil

  • 1 cup grated firm mozzarella

  • 1/4 cup grated Parmesan

  • 1 ball of fresh mozzarella, sliced

  • For sauce:

  • 500 ml tomato Passata

  • 1 brown onion

  • 2 garlic cloves

  • pinch of chilli flakes

  • 2 teaspoons red vinegar

  • 1 Tbs sugar

  • 1 teaspoon dried oregano

  • 1 Tbs olive oil

  • salt

  • black pepper

  • To serve:

  • fresh basil 

Directions

  • Slice the eggplants then place it in a colander. Sprinkle them lightly with salt and set them aside for 30 minutes. This drains off any excess water and helps with frying.
  • For tomato sauce. Preheat a pan over medium heat. Add a splash of olive oil, onion, garlic and chilli flakes. Cook stirring occasionally until vegetables are soft. Add the tomato passata. Cook on low heat for 10 minutes, adding enough water to keep it the consistency of a pasta sauce. Season sauce with red vinegar, sugar, salt and black pepper. Add dried oregano. Mix well and set aside.
  • Preheat the oven up to 180C.
  • Rinse the eggplant slices under cold water and pat them dry with a paper towel. Lightly dust them with flour, shaking off any excess then fry them in cooking oil each side until golden brown colour.
  • Spoon 1⁄3 of sauce over base of casserole dish. Top with half of the eggplants and tomato slices and cheese. Repeat with 1⁄3 sauce and remaining eggplant and tomato slices. Finish with remaining sauce and cheese.
  • Bake 25 to 30 minutes, until golden and bubbling. Serve with basil leaves.
 

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