Cheesy Fresh Tomato Eggplant Casserole

Pasta casserole in a baking dish and some on a white spoon.

5 from 2 votes

Flavorful, hearty and wholesome this Fresh Tomato Eggplant Casserole is made with a rich homemade tomato, eggplant & double cheese!

Prep Time30

Cook Time25

Total Time55

Course: Main Dish, Pasta

Cuisine: Italian

Servings: servings

Calories: 609kcal

Author: Rosemary Molloy

Equipment

1 medium baking dish
large pot
large bowl

Ingredients

2 medium round eggplants (approximately 1 pound) 500 grams
1 teaspoon salt
4 cups cooked penne pasta* (or rigatoni or mezzi maniche)
1 lb skinned and chopped fresh ripe tomatoes 500 grams
3 tablespoons olive oil
1-2 cloves garlic finely chopped
1 teaspoon oregano 3/4 gram
1 teaspoon basil 3/4 gram
1-2 pinches hot pepper flakes if desired
8 tablespoons freshly grated parmesan cheese (divided)
1 cup fresh mozzarella cubed 125 grams

*Half a pound of dried pasta equals 3-4 cups cooked pasta.

EXTRAS

4-5 fresh basil leaves

Instructions

Pre-heat oven to 350F / 180C. Lightly oil a medium baking dish.
Wash, peel and cut the eggplant into medium cubes, place them in a large bowl, sprinkle with ½-¾ teaspoon of salt, let sit for 30 minutes, then drain but do not rinse.
Cook the pasta in unsalted boiling water, to very al dente, drain well, place on the prepared baking dish.
In a medium pan add 2 tablespoons of olive oil, add the chopped tomatoes, garlic, a pinch of salt, oregano and basil, coarsely mash the tomatoes with a fork, add a pinch or two of hot pepper flakes if desired, cook on medium heat until thickened, transfer to a clean bowl. If too thick then add a little pasta water to thin it out.
In the same pan add a tablespoon of olive oil add the diced eggplant, cook until golden, transfer to a medium bowl using a slotted spoon, toss with 5-6 tablespoons of parmesan cheese.
Place the eggplant filling over the pasta and the sauce on top, sprinkle with the cubed mozzarella and the remaining parmesan cheese.
Bake for approximately 20-25 minutes or until mozzarella is melted and is a golden colour. If needed broil for 3-5 minutes. Serve immediately topped with fresh basil. Enjoy!

Notes

The easiest way to peel tomatoes is to blanch the tomatoes by boiling them for about 20-30 seconds in the boiling water, until the skin begins to peel away from the flesh. Don't let the tomatoes sit too long in the water, or they will start to cook. Use a slotted spoon or a strainer, to remove the tomatoes to a bowl of ice water to cool. Once they are cool enough to handle peel off the skin and chop.

You can use any variety of eggplant, but Italian or globe eggplants (medium sized) are commonly used due to their size and texture. (Weigh your eggplants to get the most accurate proportions for this recipe. You should have around 500 grams of eggplant).

Tip for making cubed eggplant: For the eggplant, cut both of the ends off. Then, use a vegetable peeler to remove the skin from the outside. Place the eggplant up on one end and slice down through from top to bottom, almost the entire way through, making 1 inch slices. Then, turn your eggplant 90 degrees, and cut down through the same way. Now, lay your eggplant flat and slice 1 inch increments all the way across; and this will make the cubes fall off as you cut.

Leftovers of eggplant pasta casserole are perfect the next day for lunch! Cool the casserole completely, then cover and store in the fridge for up to 4 days, although it will taste best if ate within a day or two.

To reheat, cover the eggplant dish loosely with foil and warm in the oven at 350° for 15-20 minutes until bubbly. For individual portions, reheat in the microwave until desired temperature is reached.

The baked completely cooled casserole can be stored in the freezer for up to 3 months. To serve, defrost overnight in the refrigerator and then reheat in a preheated 350F/180C oven until the casserole is heated through. Serve immediately. The unbaked casserole can also be frozen for up to 3 months, defrost in the fridge and bake as directed.

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