Embark on a culinary journey to Sicily with our Eggplant Parmesan Casserole, where the humble eggplant is transformed into a sumptuous feast. This dish layers thinly sliced eggplant with slices of potato, rich tomato purée, and a mixture of mozzarella and Parmesan cheeses, all baked to golden perfection. It’s a hearty vegetarian option that even the most ardent meat lovers will adore.
This casserole not only satisfies your taste buds but also packs a nutritional punch, offering a good source of dietary fiber, vitamins, and minerals. The combination of melted cheeses and aromatic herbs envelops the roasted vegetables in a creamy, indulgent sauce that makes each bite a delightful experience. Ideal for a family dinner or a comforting weekend meal, it’s a dish that brings people together around the table to enjoy simple, honest food that’s packed with flavor.
Full Recipe:
- Ingredients:
- 1 large eggplant, sliced into rounds
- Olive oil for drizzling
- Salt and pepper to taste
- 1 medium potato, sliced into rounds
- 1 tsp sweet paprika
- 2 tsp dried oregano, divided
- 60g tomato purée
- 200g mozzarella, sliced
- 1/2 leek, finely chopped
- 2 tbsp capers
- 4 dried tomatoes in oil, chopped
- 50g Parmesan cheese, grated
- Directions:
- Preheat the oven to 180°C (350°F).
- Arrange eggplant slices on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake for 20 minutes until tender.
- Toss potato slices with olive oil, sweet paprika, 1 tsp dried oregano, salt, and pepper. Bake on a separate sheet for 20 minutes until tender.
- In a baking dish, layer baked eggplant and potato slices. Spread tomato purée over the top.
- Add mozzarella, leek, capers, and dried tomatoes. Sprinkle with Parmesan and the remaining dried oregano.
- Bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Serve hot.
- Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Kcal: 350 per serving | Servings: 4
The Making of a Classic with a Twist
Traditionally, Eggplant Parmigiana is a simple dish made with slices of fried eggplant layered with tomato sauce and cheese, then baked. Our version adds a twist with the inclusion of thinly sliced potatoes and a medley of Italian herbs, enhancing the texture and flavor. This dish is perfect for those who love classic Italian flavors but are looking for something uniquely satisfying.
Ingredients and Preparation
- Eggplant: The star of the show, providing a meaty texture that absorbs flavors beautifully.
- Potatoes: Their addition brings a comforting heartiness to the dish, making it even more filling.
- Tomato Purée: Acts as a tangy, sweet base that contrasts with the creamy cheese.
- Mozzarella and Parmesan: These cheeses offer a perfect blend of stretch and saltiness, creating a luxurious, melty topping.
- Herbs and Spices: Dried oregano and sweet paprika add a layer of aromatic warmth that is quintessentially Italian.
Cooking Tips
- Slicing: Ensure the eggplant and potatoes are evenly sliced to promote uniform cooking.
- Seasoning: Properly season each layer to enhance the vegetables and ensure the dish is flavorful.
- Baking: Bake until the top is golden and bubbly to achieve the perfect crust.
Nutritional Value
Eggplant is low in calories but high in fiber, making it very satisfying. It’s also a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. This dish is balanced with carbohydrates from the potatoes and protein from the cheese, making it a well-rounded meal.
Serving Suggestions
Serve the Eggplant Parmigiana hot from the oven with a side of crusty bread or over a bed of cooked pasta to soak up the delicious sauce. It pairs wonderfully with a simple green salad dressed with olive oil and balsamic vinegar, complementing the rich flavors of the bake.
Perfect for Any Occasion
Whether it’s a cozy family dinner, a special occasion, or a weeknight meal, this Eggplant Parmigiana is versatile and sure to impress. It’s also ideal for meal prep, as it reheats well for a delicious lunch or dinner throughout the week.
Why It’s Loved
This dish is a celebration of flavors and textures, from the creamy, cheesy top layer to the tender, flavorful base of eggplant and potatoes. It’s a testament to how vegetarian dishes can be just as indulgent as their meat-containing counterparts.