Eggplant Casserole with Cheese
by Editorial Staff
I offer a recipe for a delicious eggplant casserole with cheese. In the season of fresh vegetables, preparing such a dish is a snap. The casserole will complement homemade lunch, dinner, and will be appropriate for the festive table.
Cook: 1 hour
Servings: 4
Ingredients
- Eggplant (large) – 3 pcs.
- Fresh tomatoes (or canned in their own juice) – 400 g
- Hard cheese – 50 g
- Suluguni (or Adyghe) cheese – 300 g
- Chicken eggs – 2 pcs.
- Vegetable oil – 1-2 tbsp
- Garlic – 4-5 cloves
- Salt to taste
- Ground black pepper – to taste
- Parsley – 0.5 bunch
Directions
- Rinse the eggplants and pat dry with a towel. Cut off the ponytails on both sides. Cut into circles, not very thin. Place on a baking sheet with parchment, prick with a fork. Drizzle with vegetable oil. Put in a hot oven for 10-15 minutes at 200 degrees, until soft.
- If you have prepared tomatoes in their own juice, use them. If fresh, dip the tomatoes in boiling water for 30-40 seconds. Then rinse with cold water and remove the skin.
- Cut the tomatoes into small pieces and send them to a saucepan. Pour 1-2 tablespoons of vegetable oil and add chopped garlic. Cover and simmer over low heat for 15-20 minutes.
- Finally, add spices and herbs as desired. You can grind the tomato sauce with a blender. Grate Suluguni or Adyghe cheese on a coarse grater.
- Fold some of the eggplants into a deep baking dish. Sprinkle with grated suluguni. Pour the sauce over. Alternate layers all the way to the top. Top with beaten eggs.
- Sprinkle with grated hard cheese. Bake at 180 degrees for 15-20 minutes, until the cheese melts.
- Eggplant, tomato, and cheese casserole are ready. Serve the vegetable casserole with cheese, sprinkled with fresh herbs.
Enjoy your meal!
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