I'd say bake it until the eggplant is done. What you have there is basically a tian or eggplant gratin, really. The eggplant will probably want to disintegrate into the sauce, which isn't a bad thing really. When it gets near done, I'd add some breadcrumbs mixed with a bit of olive oil to the top to crisp up, and serve it up like you meant to do it that way to start with.
Two things. Because the eggplant went in raw, you will need to bake the fish langervthan originally planned or specified. Also, because it went in raw, the eggplant will exude water while baking. If you start the casserole covered, you will likely need to finish if uncovered to reduce the amount of water and create a well-dine topping. So, everything should taste fine. Just take a little longer and some more attention.
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Because the eggplant went in raw, you will need to bake the fish langervthan originally planned or specified.
Also, because it went in raw, the eggplant will exude water while baking. If you start the casserole covered, you will likely need to finish if uncovered to reduce the amount of water and create a well-dine topping.
So, everything should taste fine. Just take a little longer and some more attention.
Bake the dish longer than originally planned…