Eggplant – Casserole with Raisins

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 6)

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
Eggplant – Casserole with Raisins
Eggplant – Casserole with Raisins

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.

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