Eggplant Casserole

Eggplant Casserole

Alessandro Clemente2 comments

The casserole is an international dish. This basic style of preparation is in use across millions of homes around the world. Whereas Americans tend to cook casseroles for Thanksgiving or other holidays, the Italians use this dish concept all year long. Casseroles are generally renowned for being great repositories for random ingredients you are looking to use, they also make a fantastic dish to plan ahead of time. The eggplant casserole is an Italian dish that, in traditionally Italian style, is composed of all of the freshest ingredients that the season has to offer. In addition to the need for fresh vegetable ingredients, one will also need a generous serving of Parmesan cheese. This particular dish is as versatile as casserole gets! You can serve it hot as a main dish alongside garden fresh vegetables, or you can serve it cold as an appetizer.

What You’ll Need

  • 8 ounces of rectangular pasta. Puff pastry will work best for this
  • 1 pound of fresh eggplant
  • ½ pound of fresh Scamorza cheese. You can also use provolone is you cannot find Scamorza
  • ⅓ pound of freshly grated Parmesan cheese
  • 3 ounces of sundried tomatoes
  • Salt and pepper to taste
  • Extra virgin olive oil to season with

What You’ll Do

  1. wash your eggplants and cut off both ends on each
  2. Cut them into very thin strips, around 1/16 of an inch apiece.
  3. Cut your Scamorza cheese into equally thin sheets
  4. Cut your sundried tomatoes into small chunks with a knife
  5. Take a rectangular baking dish and oil it on all sides completely
  6. Roll out your puff pastry and place it smoothly against the bottom and sides of your baking dish
  7. Pierce holes in the pastry with the prongs of a fork
  8. Add slices of eggplant to cover the bottom of the dish in one layer. You should use about half of your eggplant for this. Overlap them slightly so as not to leave any holes
  9. Add salt and pepper to taste at this level
  10. Add about half of your sundried tomatoes on top of the eggplant. Spread them evenly throughout
  11. Spread about half of your grated Parmesan cheese atop the sun dried tomatoes, covering the whole dish
  12. Cover this layer with slice of your Scamorza. You should use about half of your total Scamorza for this layer
  13. Repeat all of these layers in the same order and with equal measurements a second time. You may have extra ingredients for a third layer. Use all of your ingredients and have the top layer of the dish consists of Scamorza
  14. Once you are done layering, fold over the extra puff pastry onto the top of the casserole
  15. Place your casserole in a preheated oven at 365 degrees
  16. Allow to cook for around 40 minutes or until the top layer is golden brown and slightly bubbling.
  17. Garnish with olive oil and salt and pepper to taste

Everyone loves a good casserole. Layers of flavor and a freedom to add and subtract at will? What’s not to love! Check out our recipe for a deliciously Italian take on vegetable casserole!


Colleen M Anzalone
Colleen M Anzalone
As soon as I can pick up some really nice Scamorza and eggplant. I have plenty of fresh grated romano & parmesan. I have to pick up the puff pastry too. I have never made the eggplant this way. My mother-in-law (from Minturno) alway did it dipped in egg, then flour , then egg and then fried the eggplant. then we covered with the gravy & mozzarella in layers. Can’t wait to try it. Will let you know how it comes out. One more question, do I peel the eggplant. I usually do.Thanks Allesandro
Cami Demetrio
Cami Demetrio
Would like to see picture of this

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