There are many recipes for baked eggplant, but this one I'm bringing today, these Italian-style eggplant, it will be a game-changer. The moment you bring it to the table and they try it at home, they won't want anything else. That's what happened to me, and I'm sure I won't be the only one it happens to. This dish is an absolute delight, with a wonderful, creamy aroma and flavor, full of nutrients and color, a dish to enjoy from start to finish.
This lasagna of eggplants (or eggplant Parmesan, you'll think when you see the recipe) are the best way to get everyone to the table as soon as you answer the daily: "What's for lunch?" You'll see how clean they leave the plates! Like a perfect lasagna, made of layers of eggplant, tomato sauce, mozzarella, and basil, I can't think of a better recipe for the Le Creuset Heritage Ceramic Tray. Layering the ingredients, baking the recipe, and taking it from the oven to the table with this tray makes it, if anything, even more special.
This eggplant recipe, made with the love of Italian recipes, It's a real treat, and I encourage you to try it as soon as you get the chance. It won't disappoint!
Ingredients
- 5 medium eggplants
- Neutral oil for frying the eggplants (as needed)
- 2 medium onions finely chopped
- 600 ml passata or homemade tomato sauce (should be thick, concentrated)
- Salt and pepper to taste
- 750 g of fior di latte mozzarella (cow's milk) cut into small cubes
- 75 g grated Parmesan cheese
- Fresh basil leaves (2 or 3 handfuls)
Preparation
- Wash and slice the eggplants lengthwise into slices about half a centimeter thick, more or less. You can do it with a kitchen mandoline, this way you ensure that all the slices have the same thickness.
- Lightly salt the eggplants and put them in a colander for about 10 minutes. This way you'll see they release liquid and won't be bitter. Take the opportunity to heat the oil in the Le Creuset Classic tri-ply stainless steel frying pan, over medium-low heat,
- After 10 minutes have passed, wash the eggplants and dry them with a bit of paper towel.
- Fry all the slices until they look golden, and set them aside on a plate lined with paper towels so they can drain the excess oil.
- Remove the oil from the pan and return it to the heat over medium-low. Add the chopped onion and cook until softened, without letting it burn.
- As soon as it’s ready, add the passata and season to taste with salt and freshly ground black pepper. Cook for about 7-8 minutes, until the liquid reduces slightly, then turn off the heat.
- Preheat the oven to 200 °C.
- Put a couple of tablespoons of the tomato sauce in the Le Creuset Heritage ceramic dish, and spread them so the entire base is covered.
- Now let's move on to layering the dish; we'll do it as follows: cover the tomato with eggplant, add a bit more tomato sauce, diced mozzarella, a little grated Parmesan, and a few fresh basil leaves.
- Make 2 or 3 more layers in the same way, until you use up all the ingredients. The last layer should end with Parmesan cheese on top, so it browns completely.
- Place the tray in the oven and cook at 200 °C for 30 minutes, until you see that the cheese has melted, is bubbling, and has a nice golden color.
- Bring it to the table and watch the joyful smiles spread across their faces. Enjoy every bite!
Suggestions
- If you prefer, instead of frying the eggplants, you can cook them on the griddle, on the grill, in the oven, or in the air fryer.
- The quantities given in the recipe are for about 4-6 servings, but you can adjust it to whatever portions you like. Just remember to use a baking dish of the right size for the amount you want to make.
- You can season to taste, using other spices or herbs. Thyme or oregano work wonderfully.
- If you can't find fior di latte mozzarella, you can use buffalo mozzarella. The flavor of fior di latte is milkier, since it's made with whole cow's milk.
