Eggplant Casserole
Directions
- 1Slice 3 eggplants.
- 2Season the eggplant slices with salt and basil, then drizzle with a little olive oil.
- 3Bake the eggplant slices in the oven for 25 minutes at 390F (200C).
- 4Chop the spinach.
- 5Mix the mascarpone cheese with salt, pepper, dried basil, and 3 minced garlic cloves.
- 6Chop the cherry tomatoes.
- 7Slice the mozzarella cheese.
- 8Grate the parmesan cheese.
- 9Place a layer of baked eggplant slices in a baking mold.
- 10Spread a layer of the mascarpone and spinach mixture over the eggplant.
- 11Add a layer of chopped cherry tomatoes and sliced mozzarella.
- 12Spread a layer of tomato paste.
- 13Repeat the layers: mascarpone and spinach, then cherry tomatoes and mozzarella.
- 14Add another layer of eggplant.
- 15Sprinkle generously with grated parmesan cheese.
- 16Bake in the oven for 30 minutes at 350F (180C).
Ingredients
- 3 eggplants
- salt
- basil
- olive oil
- spinach, chopped
- mascarpone cheese
- pepper
- dried basil
- 3 garlic cloves
- cherry tomatoes, chopped
- mozzarella cheese, sliced
- parmesan cheese, grated
- tomato paste
Equipment
ovenmold
Tips
- No frying is required for this recipe.
Related recipes
Pizza con Biga
Italian · Dinner
Sheet pan meatball subs
Italian · Dinner
Classic Lasagna with Homemade Ricotta
Italian · Dinner
High-Protein Low-Calorie Lasagna
Italian · Dinner
Nana's Lasagna
Italian · Dinner5h
Homemade Lasagna
Italian · Dinner
Lasagna
Italian · Dinner
Chicken Parmesan Casserole
Italian · Dinner
Garlic Parm Chicken Pinwheels
Italian · Dinner
Lasagna Zucca Speck e Nocciole
Italian · Dinner30m
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner