This layered eggplant casserole combines the heartiness of breaded eggplant with the richness of ham and cheese, creating a satisfying meal that’s both elegant and comforting. Taking inspiration from traditional Mediterranean cuisine, this dish transforms humble ingredients into a spectacular dinner centerpiece.
Ingredients
Main Components
- 1 large eggplant (approximately 450g/1 lb)
- ½ bell pepper (about 100g/3.5 oz)
- 1 clove garlic, minced
- 4 slices day-old bread
- 240ml (1 cup) milk, or as needed
- 100g (1 cup) breadcrumbs
- 2 slices cooked ham (about 60g/2 oz)
- 100g (4 oz) cheese (such as mozzarella or provolone)
- 80g (3 oz) parmesan cheese, grated
- 6 cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- Salt and black pepper to taste
- 60ml (¼ cup) olive oil
Step-by-Step Instructions
Preparation
- Wash and slice the eggplant into ½-inch (1.2cm) rounds. Salt generously and let sit for 30 minutes to draw out moisture.
- Meanwhile, cut the bread into small cubes and soak in milk until softened.
- Preheat your oven to 375°F (190°C).
Eggplant Preparation
- Rinse the salted eggplant slices and pat thoroughly dry with paper towels.
- In a shallow dish, beat the egg with a pinch of salt and pepper.
- Place breadcrumbs in another shallow dish.
- Dip each eggplant slice first in egg, then coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat.
- Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side.
Assembly
- In a baking dish, layer the ingredients as follows:
- Light coating of olive oil
- Layer of breaded eggplant
- Sliced ham
- Diced bell pepper
- Minced garlic
- Halved cherry tomatoes
- Cheese slices
- Squeezed milk-soaked bread
- Grated parmesan
- Repeat layers until all ingredients are used, ending with parmesan cheese and breadcrumbs on top.
- Drizzle with a little olive oil.
Baking
- Bake for 25-30 minutes until golden brown and bubbling.
- Let rest for 10 minutes before serving.
- Garnish with fresh parsley.
Nutritional Information
Per serving (serves 6):
- Calories: 385
- Protein: 18g
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 5g
- Sodium: 680mg
Time Requirements:
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
Pro Tips
- Eggplant Selection and Preparation
- Choose firm, glossy eggplants with no soft spots
- Don’t skip the salting step – it prevents bitterness and excess moisture
- Pat the eggplant very dry before breading to ensure crispiness
- Cheese Selection
- Use a combination of melting cheeses for best results
- Grate cheese while cold for easier handling
- Layer cheese strategically for even distribution
- Assembly Tips
- Don’t overcrowd the layers
- Press down gently on each layer to remove air pockets
- Keep the top layer even for uniform browning
Variations and Substitutions
- Vegetarian Version
- Omit ham
- Add sautéed mushrooms for umami flavor
- Include roasted red peppers for extra depth
- Cheese Options
- Fontina for extra creaminess
- Smoked mozzarella for depth
- Pecorino Romano instead of Parmesan
- Breadcrumb Alternatives
- Gluten-free breadcrumbs
- Panko for extra crunch
- Seasoned breadcrumbs for additional flavor
Frequently Asked Questions
Q: Can I prepare this dish in advance?
A: Yes, assemble up to 24 hours ahead and refrigerate. Bring to room temperature before baking.
Q: How do I prevent the eggplant from becoming soggy?
A: Salt and drain properly, pat dry thoroughly, and don’t overcook when frying.
Q: Can I freeze this dish?
A: While possible, it’s best enjoyed fresh. If freezing, do so before baking and thaw completely before cooking.
Q: What can I serve with this dish?
A: A simple green salad, crusty bread, or light tomato soup makes perfect accompaniments.
Storage and Make-Ahead Tips
Storage
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat in a 350°F (175°C) oven until warmed through
Make-Ahead Options
- Bread and fry eggplant up to 1 day ahead
- Prepare all components separately and assemble before baking
- Assemble entirely and refrigerate up to 24 hours before baking
Reheating Guidelines
- Use oven rather than microwave to maintain texture
- Cover with foil to prevent over-browning
- Add fresh herbs after reheating
