Baked Eggplant And Tomato Casserole With Three Cheeses Recipe

About this recipe

This hearty casserole combines layers of grilled eggplant, fresh tomatoes, and three types of cheese for a satisfying dinner. Perfect for vegetarians seeking a flavorful and comforting meal.

Ingredients

• 50 g Basil
• 500 g Organically Grown Small Brinjal
• 400 g Pastazara Finely Chopped Tomatoes
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 500 g Tomato - Hybrid
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Slice 2 medium eggplants into rounds and layer them in a colander with 1 tsp kosher salt. Let sit for 20 minutes to draw out moisture, then rinse and pat dry.
2. 2. Preheat a grill pan over medium heat. Drizzle the eggplant slices with 2 tbsp olive oil and grill them, turning often, until tender and lightly charred, about 5-7 minutes per batch.
3. 3. Preheat the oven to 350°F (175°C). Rub an 8 x 11-inch baking dish with 1 tbsp olive oil to prevent sticking.
4. 4. Layer the casserole as follows: Place a layer of grilled eggplant slices in the dish, followed by a sprinkle of black pepper, half of the 1/4 cup chopped fresh basil, half of the 3 sliced tomatoes, and one-third each of the 1/2 lb shredded Fontina cheese, 1/2 lb shredded Mozzarella cheese, and 1 cup grated Romano cheese.
5. 5. Repeat the layering process to create three layers of eggplant and two layers of tomatoes, finishing with the remaining cheeses on top.
6. 6. Bake the casserole in the preheated oven for 40-45 minutes, or until the cheese is golden brown and the edges are bubbling.
7. 7. Let the casserole cool for 5 minutes before serving. Pair with slices of crusty bread for a complete meal.