Eggplant Mini Casseroles (Tortini di Melanzane)
Category: Appetizers
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplant | 2 medium (about 16 kg) |
| Cherry tomatoes | 200 g |
| Provolone cheese | 200 g |
| Cooked ham (prosciutto cotto) | 150 g |
| Garlic | 1 clove |
| Water | 50 ml |
| Fresh thyme | To taste |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
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Prepare the Eggplant:
- Start by washing the eggplants and trimming off the ends. Slice one eggplant into ½ cm thick rounds, while the second eggplant should be sliced into 1 cm thick rounds. Set the slices aside.
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-
Prepare the Other Ingredients:
- Rinse the cherry tomatoes and cut them into quarters. Peel and finely chop the garlic clove. Also, chop the fresh thyme leaves. Lastly, cube the provolone cheese into small pieces.
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Cook the Tomato Sauce:
- In a large skillet, drizzle a little extra virgin olive oil and heat it over medium-low heat. Add the chopped garlic and sauté it gently for a few minutes until fragrant.
- Add the cherry tomatoes, followed by the water. Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, stirring occasionally, until the tomatoes have softened and the flavors meld together.
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Assemble the Casseroles:
- Lightly grease four individual ceramic or oven-safe dishes with extra virgin olive oil, using a brush or paper towel.
- Begin layering the ingredients in each dish. Start with a layer of eggplant cubes, followed by a strip of prosciutto cotto (cooked ham). Continue layering, alternating between the eggplant, cheese, and prosciutto until each dish is filled. Finish with a top layer of eggplant.
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Bake the Casseroles:
- Preheat your oven to 200°C (390°F) for a static oven or 180°C (355°F) for a fan-assisted oven.
- Place the prepared casseroles into the oven and bake for about 20 minutes if using a static oven, or for 10 minutes if using a fan oven, until the top is golden and bubbling.
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Serve and Enjoy:
- Remove the eggplant mini casseroles from the oven and let them cool slightly before serving. These savory, cheesy, and aromatic bites are perfect as an appetizer for any gathering or a light meal.
Pro tip: For an extra burst of flavor, sprinkle some grated Parmesan or pecorino cheese on top before baking for a golden, crispy finish. Enjoy this hearty dish with a fresh salad and a glass of crisp white wine!
These eggplant mini casseroles are an irresistible blend of tender eggplant, juicy tomatoes, savory prosciutto, and creamy provolone. Perfect for impressing guests or enjoying a comforting dish on a cozy evening, they are a true Italian-inspired delight that combines simple ingredients to create something special.
