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This baked eggplant casserole has become a cold-weather favorite in my home. With tender roasted eggplant, sweet leeks, crisp bacon, and a salty kiss of Pecorino, it delivers everything I crave in one rustic, satisfying dish. Whether you serve it as a cozy main or alongside a holiday roast, it always disappears fast.
I first made this for a Sunday dinner with friends and was amazed how fast it was gone. Now it’s on repeat all season long.
Ingredients
Choose firm eggplants with shiny skin and avoid overly soft ones. Look for fresh, vibrant leeks without dry tips.
Step-by-Step Instructions
- Salt the Eggplants:
- Slice the eggplants into half inch rounds. Sprinkle both sides with salt and place in a colander or on a tray to drain. Let sit for ten to fifteen minutes. Pat dry thoroughly with paper towels to avoid sogginess later.
- Coat and Bake Eggplant Slices:
- Preheat the oven to two hundred degrees Celsius. Beat eggs in a bowl with salt and pepper. In another bowl, mix breadcrumbs with finely minced garlic. Dip each slice in the egg, then into the breadcrumb mixture. Lay slices on a parchment-lined baking sheet and drizzle with olive oil. Bake for twenty minutes, turning halfway, until golden and crisp.
- Prepare Leek and Bacon Mixture:
- While eggplant bakes, warm a skillet over medium heat and add olive oil. Add sliced leeks and sauté for four to five minutes until softened but not browned. Season lightly. Stir in chopped bacon and cook for another two to three minutes until just crisp. Remove from heat.
- Assemble and Bake the Casserole:
- Reduce oven to one hundred eighty degrees Celsius. In a greased baking dish, place a layer of baked eggplant slices. Spoon leek and bacon mixture over the top. Sprinkle with grated Pecorino and drizzle lightly with olive oil. Bake uncovered for fifteen minutes until cheese is melted and golden around the edges.
- Rest and Serve:
- Let the dish sit for ten minutes before slicing. Serve warm with a drizzle of olive oil or fresh herbs if you like. The flavors settle and deepen beautifully as it cools slightly.
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I absolutely love the Pecorino here. Its sharp salty edge cuts through the richness and ties all the flavors together. My dad always requests extra cheese on his slice and I can’t blame him.
Storage Tips
Let leftovers cool completely before storing in an airtight container
Keeps well in the fridge for up to three days
Reheat in the oven at one hundred eighty degrees Celsius to restore crisp edges
Ingredient Substitutions
Use mushrooms instead of bacon for a vegetarian option
Try Fontina or aged cheddar if you do not have Pecorino
Replace leeks with yellow onions if needed but cook them slowly for sweetness
Serving Suggestions
Serve with lemony green salad or sautéed greens
Goes beautifully with garlic rice or roasted potatoes
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Try a poached egg on top for a brunch twist
Cultural Context
This casserole echoes southern Italian cooking traditions
Eggplants and Pecorino are staples in Sicilian kitchens
Layering simple ingredients is a timeless approach to building flavor
Frequently Asked Questions About Recipes
- → Can I make this dish vegetarian?
Yes. Simply omit the bacon and consider adding sautéed mushrooms, sun-dried tomatoes, or smoked paprika for added depth.
- → Do I need to peel the eggplants?
No. The skin helps hold the slices together during baking. Peel only if you prefer a softer bite.
- → Can I use a different cheese?
Yes. Try Parmigiano-Reggiano, aged cheddar, Gruyère, or Fontina. Each brings a unique flavor to the dish.
- → What should I serve it with?
Pair with a crisp green salad, roasted potatoes, or a slice of rustic bread. It also complements a chilled white wine.
- → How do I store leftovers?
Let it cool, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.
- → Can I freeze it?
Yes. Assemble and bake fully, then freeze once cooled. Reheat straight from frozen at 180°C until warmed through.