Eggplant Casserole with Cheese and Mushrooms
Main Dishes | Author's cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Eggplant casserole with cheese and mushrooms
Ingredients
- Eggplants - 3 pieces
- Champignons - 3.5 oz
- Hard Cheese - 7.1 oz
- Melted Cheese - 7.1 oz
- Passata Tomato Sauce - 3 spoons
- Crushed Tomatoes in Their Own Juice - 1 can
- Bay leaf - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Slice the mushrooms into thin wedges.
Step 2
Grate the cheese.
Step 3
Slice the eggplants into long pieces. Sprinkle them with salt and let them sit for 30 minutes.
Step 4
Sauté the eggplant pieces in olive oil on both sides until they turn golden brown. Add more oil as needed.
Step 5
Prepare the tomato sauce: in a pot, combine canned tomatoes (crushed beforehand), tomato puree, a generous amount of ground black pepper, and a couple of broken bay leaves. Cook over medium heat, stirring, until the sauce thickens. At the end, add basil – either fresh or dried – and salt to taste.
Step 6
Place a layer of eggplant at the bottom of the dish, then add half of the mushrooms, followed by half of the tomato sauce. Sprinkle with grated cheese. Repeat the process with another layer of eggplant, a layer of mushrooms, sauce, and a bit more grated cheese. Finish with a layer of eggplant.
Step 7
Top the eggplants with slices of mozzarella cheese, arranging them closely together. Bake at 392°F for 25 minutes.
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