Eggplant Tomato Casserole
- 2 medium-sized eggplant, peeled and diced
- 1 14 -ounce can crushed tomatoes
- 3 garlic cloves
- 3 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp kosher salt
- black pepper, to taste
- 2 tsp white wine vinegar
- 1/2 cup basil leaves, chiffonade
- 1 cup panko bread crumbs, plus more for topping
- finely grated parmesan, to top
- Heat an oven to 350 degrees F. Fill a large stock pot, halfway, with ice cold water and a generous pinch of kosher salt. Stir and add the eggplant. Let sit for one-hour, stirring occasionally.
- Drain the water from the stock pot. Place the eggplant back into the stock pot. Fill the stock pot halfway with water. Place on the cooktop and cover. Bring to a quick boil. Remove the lid and let simmer for 20 to 30 minutes, or until the eggplant is reduced in sized and is pierceable with a fork.
- Drain the water from the stock pot. Place the eggplant back into the stock pot and reduce the heat to low. Add the tomatoes, garlic, butter, cream, salt, pepper and white wine vingar. Stir and let the butter melt. Using an immersion blender, blitz the eggplant mixture, leaving chunks of eggplant along with smooth. Stir in the basil and panko.
- In a medium-sized baking dish, add the eggplant mixture. Smooth to make an even layer of eggplant. Top with parmesan cheese and breadcrumbs. Place into the oven and bake for 20 to 30 minutes, or until the breadcrumbs are golden. Serve warm.