Eggplant casserole

Votes: 7

Time: 45 min.
Complexity: easily
Servings: 2

The main distinguishing feature of gratins from other casseroles is their crisp, golden-brown crust made from breadcrumbs or grated cheese. This gratin, prepared according to this recipe, features a delicious Parmesan crust, revealing a delightful treat of tender eggplants coated in a mixture of ricotta and marinara sauce—an Italian tomato sauce with garlic, basil, and onion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

300 g eggplant with skin, cut into 1.5 cm thick slices.
Olive oil for frying
1/4 cup ricotta
1 large egg
1/4 cup light cream
0.5 tbsp. plus 2 tbsp. l. grated parmesan
0.5 cup marinara sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, marinara sauce, Parmesan cheese, ricotta cheese, cream, eggs

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a large skillet over medium heat, heat olive oil to a depth of about 0.3 cm. When the oil is almost smoking, add a few slices of eggplant and fry for about 5 minutes, turning over, until softened and browned. Be careful, eggplants splash a lot! Transfer the cooked slices to paper towels to drain excess oil. Add more oil to the pan, heat it, and fry the remaining eggplant.

Meanwhile, in a small bowl, combine ricotta, egg, cream, 1/4 cup Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Layer eggplant and grated Parmesan in 2 gratin dishes, season with salt and pepper and pour half of the mixture over each serving. marinara sauceThen add another layer of eggplant, season with salt and pepper, pour over half of the ricotta mixture and sprinkle with 1 tablespoon of grated Parmesan.
Place the gratins on a baking sheet and bake for 25–30 minutes, until golden brown. Serve warm.

Recipe eggplant casseroles.