On a summer day, when the heat calls for fresh and light dishes, the baked eggplant casserole presents itself as a perfect option for an outdoor lunch or a family dinner. This delightful side dish, which enhances the flavor of eggplants, is characterized by a soft texture and a rich heart of aromas, thanks to the use of simple yet quality ingredients. The eggplants, the undisputed stars of this dish, are sliced and left to drain to eliminate excess water, a crucial step that intensifies their flavor and improves cooking. The preparation involves a mix of stale bread, parsley, basil, and sun-dried tomatoes, ingredients that blend perfectly, creating a crunchy topping that contrasts beautifully with the softness of the eggplants. Although the baked eggplant casserole may boast local variations, its essence remains unchanged: a dish that tastes of home and tradition, perfect to accompany meat dishes or to enjoy on its own as a light main course. It is ideal for a summer dinner, perhaps served with a fresh salad and a good white wine, or as an appetizer at a lunch among friends. The simplicity of the ingredients and the oven cooking technique make this recipe accessible to everyone, allowing you to bring a taste of authenticity and flavor to the table, typical of the best Italian culinary traditions. With its versatility and enveloping taste, the baked eggplant casserole never disappoints, providing those who enjoy it with a moment of pure gastronomic satisfaction.

Let's start by washing and slicing the eggplants into not-too-thick slices. Place them in a colander with a little salt so they can lose their moisture. Meanwhile, coarsely chop the stale bread along with the parsley, basil, a pinch of oregano, two or three sun-dried tomatoes, half a clove of garlic, a pinch of salt, and a drizzle of olive oil. Set the mixture aside, then wash and slice the tomatoes into rounds. Grease a baking dish and preheat the oven to 200 degrees Celsius. Next, dry the eggplants well and create a first layer at the bottom. Cover with the bread and herb mixture, then add a few slices of cheese (a little goes a long way); repeat this process until all ingredients are used up. Finally, finish by covering with a generous sprinkle of grated cheese. Add the tomato rounds to cover the entire surface, then sprinkle with breadcrumbs, oregano, and salt. Drizzle with olive oil. Bake for 30 minutes at 200 degrees Celsius, then for another 10 minutes using the grill function. Let it rest for a few minutes before serving.