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
Print Recipe
Pin Recipe Instructions
- Wash the aubergines and cut lengthways into approx. 5 mm thick slices. Sprinkle with salt and pepper and drizzle with oil.
- Bake in a preheated oven at 180 ° C for approx. 45 minutes. Tip: It`s faster under the grill, but then be careful.
- 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.
- Put in the oven and bake at 190 ° C for about 30 minutes. Serve hot.
- 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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