Bacio® Eggplant Casserole


  1. Use one tablespoon of sea salt and sprinkle on sliced eggplant. Allow eggplant to sit for 1-2 hours then rinse.
  2. Combine breadcrumbs, olive oil, and half a cup of cheese in a bowl and reserve.
  3. Layer eggplant in a half pan, followed by a little heavy cream, onion, Italian seasoning, salt, pepper, and cheese. Repeat until done.
  4. Heat oven to 375 degrees. Sprinkle cheese and breadcrumb mixture on top, then bake for 15-20 minutes.

Note: 1. You can do ala carte portions in an au gratin dish. 2. This can be made ahead and warmed to order.


  • 3 ea Peak Fresh Produce Eggplant, sliced thin
  • 1 tbsp Magellan® sea salt
  • 2 ea Peak Fresh Produce® Onion(s), Red, julienned and caramelized
  • 2 tbsp Roma® extra virgin olive oil
  • 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
  • 1 tbsp Magellan® Italian Seasoning
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 2 cups Bacio® mozzarella and provolone cheese, shredded
  • 1 cup Roma® Italian breadcrumbs
  • 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered