Basque Style Eggplant Casserole
Submitted by cantona
Basque-style eggplant casserole with egg-dipped fried slices layered under a slow-simmered tomato sauce with peppers, mushrooms, and garlic, topped with Parmesan and melted Swiss cheese.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
75 minSomewhere between eggplant Parmesan and a Basque piperade, this casserole is all about bold, sun-drenched Mediterranean flavors.
Sliced eggplant gets dipped in egg and pan-fried until golden, then layered in a baking dish with a rich tomato sauce built from onions, green peppers, mushrooms, celery, and a generous amount of garlic simmered for 30 minutes with fine herbs.
A double hit of Parmesan and Swiss cheese on top melts into a bubbly, golden blanket.
It’s hearty enough to stand as a main course and pairs beautifully with crusty bread to mop up every last drop of sauce.
Pro Tips
- Salt the eggplant slices and let them sit for 15 minutes before frying to draw out excess moisture and prevent soggy results
- Simmer the tomato sauce for the full 30 minutes so it thickens and concentrates; rushing this step means a watery casserole
- Let the assembled casserole rest for 5 minutes after coming out of the oven so the layers set and slices hold together
- Fresh tomatoes are worth it here, but in winter, canned San Marzano tomatoes make a solid substitute
Ingredients
Directions
Heat 3 tablespoon oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic.
Sauté until tender.
Add tomatoes.
Bring to a boil.
Add salt and fine herbs.
Turn heat to low and simmer sauce for 30 minutes.
Peel eggplant and slice into large slices.
Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender.
Arrange eggplant slices in a large baking dish .
Sprinkle with Parmesan cheese.
Pour tomato sauce over the top and spirinkle with Swiss cheese.
Heat in 350℉ (180℃) F oven until cheese is melted.
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