How to make EGGPLANT CASSEROLE Barbadian style by Kelly Henry

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while processed cheese is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while grated Pecorino is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are often more affordable.

Cut the eggplant into slices about a half inch thick.

Sprinkle salt on the eggplant slices and let them sweat for about 30 minutes until water starts to come out.

Rinse off the excess salt and the bitterness from the eggplant slices.

In a skillet, sauté chopped onion and minced garlic until fragrant.

Add the tomato sauce to the skillet and allow it to heat and simmer for about 2 minutes.

Season the eggplant slices with paprika and curry.

Prepare the eggplant for frying by coating each slice in flour, then dipping it in egg wash, and finally rolling it in breadcrumbs.

Heat oil in a frying pan for pan-frying the eggplant slices.

Fry the eggplant slices for about 2-3 minutes on each side until golden brown.

Layer the casserole starting with a bit of tomato sauce at the bottom of the baking dish.

Add a layer of fried eggplant slices on top of the tomato sauce.

Sprinkle a layer of cheese over the eggplant slices.

Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.

Preheat the oven to 250°F (about 121°C) before placing the casserole inside.

Bake the casserole for about 40 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens