Casseruola Di Melanzane Alla Siciliana (sicilian-style Eggplant Casserole)
Casseruola di Melanzane alla Siciliana, or Sicilian-style Eggplant Casserole, is a traditional dish from the Italian island of Sicily. This hearty and flavorful casserole is a perfect representation of Sicilian cuisine, with its rich and aromatic ingredients.
Ingredients
- 2 large eggplants, sliced
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups tomato sauce
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the sliced eggplants in a colander, sprinkle with salt, and let them sit for 30 minutes to release excess moisture.
- Rinse the eggplants and pat them dry with paper towels.
- In a bowl, combine the breadcrumbs, Parmesan cheese, and minced garlic.
- Coat each eggplant slice with the breadcrumb mixture and arrange them in a single layer in a baking dish.
- Spread the tomato sauce over the eggplant slices and drizzle with olive oil.
- Bake for 45-50 minutes, or until the eggplant is tender and the top is golden brown.
- Let the casserole cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 25g
- Protein
- 12g
- Fat
- 18g
Supplies
Baking dish Colander Knife Bowl Baking sheet
Tools
Oven Paper towels
Serving suggestions
Serving suggestions: Serve the casserole with a side of crusty bread and a fresh green salad.
Tips & tricks
Tips: Make sure to rinse the salted eggplants thoroughly to remove excess salt before using them in the casserole.
Cost
$12