Eggplant Casserole with Rye

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 45 mins
Total Time 13 hrs 25 mins
Course Main Course
Cuisine European
Servings (Default: 5)

Ingredients

  • 1 kg aubergine (s)
  • 250 g rye, whole

For the sauce:

  • 3 large onion (s), diced
  • 2 cloves garlic, finely chopped
  • 1 large can tomato (s)
  • 2 bay leaves
  • some rosemary
  • 2 tablespoon tomato paste
  • some cayenne pepper
  • 1 pinch (s) sugar

Also:

  • 100 g parmesan, freshly rated
  • 2 scoops mozzarella
  • Oil, for frying
  • salt and pepper
Eggplant Casserole with Rye
Eggplant Casserole with Rye

Instructions

  1. The evening before, bring the rye grains to the boil with plenty of water, take them off the stove and let them soak overnight. The next day, cook in the soaking water for 10 minutes, place in a sieve and drain.
  2. It is best to prepare the tomato sauce in a tall saucepan, as it splatters. Fry the onions in oil, do not brown, fry the garlic briefly and add the roughly chopped tomatoes with juice. Add the bay leaves, tomato paste and rosemary, bring to the boil and season with salt, pepper, cayenne pepper and a good pinch of sugar. Simmer in an open saucepan over reduced heat for about 20 minutes, stirring more often so that the sauce does not burn, fish out the bay leaves and season again.
  3. Clean the aubergines, cut lengthways into approx. 1 cm thick slices, salt on both sides and let stand for 1/2 hour. Wipe off the bitter juice with paper towels. Fry both sides in a coated pan in oil and place on kitchen paper so that the frying fat is absorbed.
  4. Dice the mozzarella, mix with the Parmesan into the drained and cooled rye grains.
  5. Layer the eggplant, tomato sauce and rye-cheese mixture alternately in a large baking dish. Bake at 200 ° C in a preheated oven for about 45 minutes.

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