Eggplant Casserole is a delicious and cheesy main dish, a sort of white parmesan, but lighter and made with non-fried eggplant, ideal for a family lunch or a dinner with friends.
Easy to make, simply slice the eggplants into 1 cm thick slices, roast them in a hot oven with a pinch of salt, and arrange them in a baking dish greased with oil and sprinkled with breadcrumbs, alternating with layers of thinly sliced bologna and smoked provola. Season everything with fresh basil leaves and top with grated Parmesan cheese, a handful of breadcrumbs, and a generous drizzle of extra virgin olive oil. The result, after baking in a conventional oven at 395°F/200°C for less than half an hour, will be a dish with a crispy topping and a flavorful, melt-in-the-mouth center. Enjoy hot or at room temperature, accompanied by a portion of mixed salad and slices of toasted homemade bread.
Ingredients
How to Make Eggplant Casserole With Bologna and Cheese
Wash the eggplants, trim them and cut them into regular slices about 1 cm thick.
Wash the eggplants, trim them and cut them into regular slices about 1 cm thick.
Place them on a baking tray lined with parchment paper and season with a pinch of salt; roast them at 395°F/200°C for about 15 minutes.
Place them on a baking tray lined with parchment paper and season with a pinch of salt; roast them at 395°F/200°C for about 15 minutes.
Once the cooking time is up, take the eggplants out of the oven and set aside.
Once the cooking time is up, take the eggplants out of the oven and set aside.
Grease a 15 x 25 cm rectangular baking dish with a generous drizzle of oil.
Grease a 15 x 25 cm rectangular baking dish with a generous drizzle of oil.
Sprinkle the bottom with breadcrumbs and make a first layer with the eggplants, overlapping them slightly.
Sprinkle the bottom with breadcrumbs and make a first layer with the eggplants, overlapping them slightly.
Stuff with the thinly sliced bologna.
Stuff with the thinly sliced bologna.
Add the sliced provola cheese.
Add the sliced provola cheese.
Flavor with a few chopped basil leaves and cover with the eggplants; continue alternating the layers until you have used all of the ingredients.
Flavor with a few chopped basil leaves and cover with the eggplants; continue alternating the layers until you have used all of the ingredients.
Sprinkle the surface with grated parmesan and a handful of breadcrumbs, drizzle with a generous amount of oil and place in a static oven at 395°F/200°C for about 20 minutes.
Sprinkle the surface with grated parmesan and a handful of breadcrumbs, drizzle with a generous amount of oil and place in a static oven at 395°F/200°C for about 20 minutes.
Once the baking time is up, take the eggplant casserole out of the oven and let it settle for a few minutes at room temperature.
Once the baking time is up, take the eggplant casserole out of the oven and let it settle for a few minutes at room temperature.
Enjoy it!
Enjoy it!
FAQs
What Are the Best Eggplants to Use for This Casserole?
For this recipe, we used long, black eggplants, but round, purple, or striped ones will also work fine: the important thing is that they're very fresh and have firm flesh.
How Can I Serve This Casserole?
If you wish, you can serve the casserole in squares and offer it as a starter or as an aperitif, or you can package it directly in practical single-portion cocottes for a party buffet.
Can I Cook the Eggplants Differently?
If you prefer, you can grill the eggplants on a hot griddle before proceeding as per our instructions or, for a super delicious variation, you can fry them in boiling seed oil.
What Else Can I Add to This Casserole?
For a creamier result, you can add a few spoonfuls of creamy homemade béchamel to the casserole, you can try a vegetable version and enrich the dish with zucchini, peppers and sliced boiled potatoes, or you can replace the bologna with ham or turkey breast.
If you have vegetarian guests, you can omit the cured meat and add other stretched curd cheeses of your choice, such as caciocavallo, spicy provolone, fontina, asiago, or scamorza, or you can opt for other aromatic herbs of your choice, such as mint, parsley, marjoram, chives, etc.
How to Store Any Leftovers
The eggplant casserole can be stored in the refrigerator, in an airtight container, for up to 1-2 days. Before serving, we recommend briefly reheating it in the oven or microwave.
;Resize,width=767;)
