Khorak Bademjan va Panir (خوراک بادمجان و پنیر) — Persian Baked Eggplant & Cheese Casserole

• 1200 gEggplants (2–3 medium; cut into 12 mm slices)
• 18 gSalt (for salting eggplant (about 3 tsp); plus more to season sauce)
• 60 gAll-purpose flour (for light dredging)
• 90 mlOlive oil (divided; for pan-frying and sauce)
• 800 gPeeled tomatoes (canned whole peeled tomatoes, crushed by hand)
• 18 gGarlic (about 6 cloves, finely grated or minced)
• 2 gBlack pepper (about 1 tsp, plus more to taste)
• 2 largeEggs (for binding the topping)
• 90 gBreadcrumbs (plain, fine breadcrumbs)
• 250 gMozzarella cheese (low-moisture, shredded)

Instructions

1. 1

   Salt the eggplant to improve texture. Arrange the 12 mm eggplant slices in a colander over a tray, sprinkling evenly with 18 g salt. Let stand 30 minutes at room temperature to draw out moisture. Rinse briefly under cool water, then press and pat very dry with towels so the slices fry instead of steaming.

2. 2

   Cook the tomato-garlic sauce while the eggplant rests. Heat 30 ml olive oil in a saucepan over medium heat. Add garlic and stir 30–45 seconds until fragrant, not browned. Add crushed peeled tomatoes, black pepper, and 2 g salt (about 1/3 tsp). Simmer uncovered 18–22 minutes, stirring occasionally, until thick enough to coat a spoon.

3. 3

   Lightly dredge and pan-fry the eggplant. Spread flour in a shallow dish and coat each slice in a thin layer, tapping off excess. Heat 60 ml olive oil in a large skillet over medium-high. Fry in batches 2–3 minutes per side until golden and tender. Transfer to a rack or paper towels to drain for 5 minutes.

4. 4

   Prepare the casserole and oven. Heat the oven to 190°C (375°F). Lightly oil a 23×33 cm (9×13 in) baking dish. Spread about 120 g of the thick tomato sauce on the bottom to prevent sticking. Arrange half the eggplant in an even layer, spoon over half the remaining sauce, then repeat with the rest of the eggplant and sauce.

5. 5

   Make the breadcrumb-cheese topping for a cohesive crust. In a bowl, whisk the eggs until smooth (about 20 seconds). Stir in breadcrumbs until evenly moistened, then fold in shredded mozzarella. Scatter the mixture evenly over the casserole, gently pressing so it adheres. Bake 25–30 minutes at 190°C until bubbling and deeply golden on top.

6. 6

   Rest, slice, and serve for best structure. Let the casserole rest 10–12 minutes so the sauce thickens and slices hold together. Cut into 6 portions. Taste and adjust with a final grind of black pepper if desired. Serve warm as a vegetable khorak alongside rice or bread, with fresh herbs or salad on the side.