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Mozzarella e Melanzane al Forno Campania
(Mozzarella and Eggplant Casserole)
Serves: 6-8

Ingredients Ingredients for sauce:

4 med. eggplant, peeled, sliced ¾” thick, salted 2+1/2 Lbs./1.2 kg. cherry tomatoes
10 oz./300gr. -in colander and pressed with weights 6 Tbsp. EVOO
¼ cup/625 ml. EVOO 3 cloves garlic, finely minced
2 cups/500 ml. vegetable oil 4 large eggs
2 buffalo milk mozzarella, sliced 1/3” 3-4 sprigs marjoram
or 3/4cm—approx. 120 gr./4 oz. 5-6 leaves basil
flour to dredge the eggplant salt and pepper


1. Cut the cherry tomatoes in half and place on a tray lined with parchment paper, season
with a tablespoon of olive oil and bake for 15-20 minutes. Remove from heat, set aside. Rinse the eggplant and pat dry.

2. Combine the EVOO and vegetable oil in a frying pan over medium high heat, when the oil reaches 375°F, dredge the eggplant in flour and fry them until golden on all sides. Transfer eggplant to a platter lined with paper towels. Repeat this process until all the eggplant slices have been fried.

Method for Sauce:

3. In a saucepan over medium high heat, add the EVOO and minced garlic, when the garlic begins to fry add the earlier baked cherry tomato’s and cook for 10-15 minutes, adding salt and pepper as needed, remove from heat and let cool, then transfer to a bowl

Method for Casserole: Preheat oven at 375°F

4. Lightly oil a baking dish, lining the bottom with sliced eggplant. Cover each eggplant slice
with a slice of mozzarella, then the eggplant again until all the eggplant is used.

5. Beat the 4 eggs and add to the cooled tomato sauce, along with the marjoram then pour over the
eggplant and bake for 20-25 minutes. Remove from oven let rest for 10-15 minutes before serving with fresh basil.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.