Eggplant Layered Casserole with Provolone
This is the Eggplant Layered Casserole with Provolone recipe.
- Prep: 45 min
- Cooking: 1 h 5 - 1 h 15
Ingredients
- 3 medium-sized eggplants sliced thin
- 1 tbsp (15 mL) olive oil
- 10 oz (300 g) Canadian Provolone* cheese thinly sliced
- 4 oz (120 g) Canadian Parmesan freshly grated
- 2 tbsp (30 mL) bread crumbs
- Fresh basil
- Salt and freshly ground pepper to taste
- Sauce
- Butter
- 2 tbsp (30 mL) olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 can (13 oz/390 mL) diced tomatoes
- 1 tbsp (15 mL) sugar
- 6 fresh basil leaves
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Preparation
Put eggplant slices in a colander, one layer at a time, sprinkling each layer with salt. Let stand for about 20 minutes to extract moisture. Rinse, and then dry with paper towels.
Preheat oven to 350 °F (180 °C). Spread eggplant slices on a non-stick cookie sheet. Brush with olive oil and bake 10 to 15 minutes, or until tender.
To make sauce, sauté onion and garlic in butter and oil for 5 minutes. Add tomatoes, sugar, salt and pepper. Bring to the boil, then reduce heat and cook about 10 minutes, or until sauce thickens. Chop basil leaves and add to sauce.
Place a layer of eggplant slices in an ovenproof dish 8 to 12 cm deep. Cover the first layer with Canadian Provolone cheese slices, tomato sauce and Canadian Parmesan cheese. Repeat the process until you've used up all the ingredients, then top with breadcrumbs. Bake in the oven 20 to 25 minutes or until nicely browned. Let cool 5 minutes before serving.
Tips
*This recipe is great with Canadian Fior di latte, Canadian Trecce or Canadian Cacciocavallo.
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Nutritional information
Per serving| Energy: | 433 Calories |
| Protein: | 24 g |
| Carbohydrate: | 28 g |
| Fat: | 27 g |
| Fibre: | 10.4 g |
| Sodium: | 806 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 61 % / 674 mg |
| Vitamin B12: | 49 % |
| Phosphorus: | 44 % |
| Folate: | 37 % |
| Zinc: | 31 % |
