Eggplant and tomatoes are both common in the South, so you’ll see them in many southern food recipes. Some people cook their eggplant with the peel on, but I always remove the peel before cooking. Also, eggplant can be bitter sometimes. To avoid this, I sprinkle the eggplant slices with a little salt and let them rest for a few minutes before cooking.
Eggplant and Tomato Casserole recipe
Ingredients you’ll need:
- 2 eggplants, medium sized
- Olive oil
- 1 can diced tomatoes, with liquid
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 1 teaspoon salt
- Grated parmesan cheese
- Grated mozzarella cheese
- Italian bread crumbs
- 1 tablespoon melted butter
Directions: Peel eggplant and slice ¼-inch thick. Sprinkle with salt and let rest for five minutes. Rinse off salt and pat dry.
Drizzle skillet with olive oil and heat over medium heat. Add eggplant slices and cook for one minute. Flip and cook other side for one minute. Remove from pan.
To the same skillet or pan, add diced tomatoes, tomato paste, basil, oregano, garlic, sugar, and salt. Bring to a full boil and immediately reduce heat to simmer. Simmer for five minutes.
Place half the cooked tomatoes in a buttered baking dish. Top with half the eggplant slices. Sprinkle with parmesan cheese and mozzarella cheese.
Add remaining tomatoes and remaining eggplant slices. Sprinkle top with bread crumbs, then with parmesan cheese. Drizzle with melted butter.
Bake casserole for about 30 minutes at 350 degrees, or until firm. Let stand for at least five minutes before serving.