Eggplant – Casserole with Raisins

Summary

Ingredients

• 3 aubergine (s) (approx. 500 g)
• 100 g feta cheese, crushed
• 100 g mozzarella, finely diced
• 25 g parmesan, rated
• 75 g pine nuts
• 50 g raisins
• 4 tablespoon olive oil
• 2 tablespoon breadcrumbs
• 1 clove (s) garlic, pressed
• 1 lemon (s), the grated zest it
• 1 teaspoon mint, dried
• 2 tablespoon parsley, fresh
• 1 egg (s)
• 700 g tomato sauce
• 200 g mozzarella, finely chopped
• salt and pepper
• oil

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Instructions

1. Wash the aubergines and cut lengthways into approx. 5 mm thick slices. Sprinkle with salt and pepper and drizzle with oil.
2. Bake in a preheated oven at 180 ° C for approx. 45 minutes. Tip: It`s faster under the grill, but then be careful.
3. Mix the next 12 ingredients together for the filling. Spread 1 tablespoon of the filling on each of 1 baked aubergine slices. Then roll up and place in an ovenproof dish. Finally, pour 700 g of tomato sauce on top and sprinkle with 200 g of finely chopped mozzarella and salt and pepper.
4. Put in the oven and bake at 190 ° C for about 30 minutes. Serve hot.
5. Tip: The finished casserole tastes particularly good a day later - warmed up again - and is therefore easy to prepare for guests.