- Prepare eggplants:
Cut the eggplants into thin slices and season with a little salt. Leave to rest for about 30 minutes so that they lose some of their liquid. Then pat the slices dry with a kitchen towel.
- Fry eggplants:
Heat some olive oil in a pan and fry the eggplant slices in batches until golden brown on both sides. Drain on kitchen paper.
- layers:
Preheat the oven to 180°C.
In an ovenproof dish, put some tomato sauce on the bottom, then a layer of eggplant, followed by tomato slices, chopped onion and garlic.
Sprinkle some cheese on top and top with basil leaves.
Repeat the layers until all ingredients are used up and finish with a layer of cheese.
- Bake:
Bake the casserole in the preheated oven for about 25-30 minutes, until the cheese is melted and golden brown.
For extra crispiness, you can optionally sprinkle a layer of breadcrumbs over the cheese before baking.
- Serve:
Serve the eggplant casserole hot, preferably with fresh bread or a simple green salad.
Tip:
- The casserole tastes even better the next day when the flavors have time to develop. Ideal for making ahead!
Bon appetit!
