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Eggplant Casserole

Updated: May 28, 2020

This is a take on yesterday's eggplant dish without the cheese and a simple tart tomato sauce with a hint of earthiness - Enjoy.


3 medium eggplants, sliced, the long way, into ¼ inch slices

6 large tomatoes, diced and seeded

6 shallots, diced

4 cloves of garlic minced

1 lemon zested and juiced

½ cup dry white wine

A handful of Italian Parsley, chopped and stems removed

¼ teaspoon of ground cinnamon

Salt and Pepper to taste

Red pepper flakes to taste

Avocado oil


Like before place, a rack in a baking sheet, salt the eggplant on both sides, place on the rack then place another baking sheet on top. This will take several baking sheets to salt all the eggplants. Let stand for 30 minutes, rinse and pat dry very well.

Place a large deep skillet over medium-high heat, drizzle with oil, once simmering, working in batches, place a single layer in skillet and cook for about 5 minutes on one side until golden, flip and cook for another 4 minutes until golden, remove place on a rack to cool, repeat until done.

In the same skillet, drizzle a bit more oil and sauté the shallots until tender, add garlic, sauté for an additional 30 seconds, reduce heat to medium, add tomatoes, lemon juice, and zest and sauté for 5 minutes, once the tomatoes start to break down, add wine, cinnamon, seasoning, and red pepper flakes and sauté for another 20 minutes, remove from heat and add some parsley.

Preheat oven to 400 degrees

In a deep baking dish spoon some of the tomato mixtures on the bottom, place a single layer of eggplant on the bottom, add some more sauce, some parsley, and repeat until done.

Cover with foil and bake in the oven for 45 minutes until the sauce has reduced. Allow to sit for 10 minutes before cutting into it. Garnish with the remaining parsley - Enjoy

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