Eggplant and Tomato Casserole With Mozzarella Cheese
In this dish, lightly browned eggplant is layered with tomatoes, sweet onions, and garlic, then it is baked to perfection with a cheese topping.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1medium eggplant (sliced in 1/4-inch thick rounds)
- Extra-virgin olive oil (as needed)
- ½medium sweet onion (cut in thin slices)
- 1medium clove garlic (minced)
- 1(14 1/2-ounce) can diced tomatoes (with juice)
- ⅛teaspoon dried leaf basil
- Dash salt (or to taste)
- Dash freshly ground black pepper (or to taste)
- 3slices Mozzarella cheese (or about 1 cup shredded)
Instructions
Step 1
Gather the ingredients.Step 2
Layer eggplant slices in a colander, salting each layer generously. Let stand for 30 minutes. Rinse well and pat dry.Step 3
Heat a thin layer of olive oil in a large skillet or sauté pan over medium heat; add eggplant to the hot oil and cook, turning once, for about 5 minutes, or until lightly browned. Repeat until all eggplant slices are cooked, using as little oil as needed to fry the slices. Transfer to a plate and set aside.Step 4
Add more oil to the skillet if needed; add onions and garlic. Cook until tender.Step 5
Add the tomatoes to onion mixture along with the basil, and salt and pepper, to taste.Step 6
Layer eggplant slices with the onion and tomato mixture in a shallow, lightly greased casserole.Step 7
Bake the eggplant for 20 minutes at 350 F/180 C.Step 8
Top with sliced or shredded Mozzarella cheese and bake for 8 minutes longer, or until cheese is melted.