Eggplant Casserole
by Editorial Staff
Eggplant casserole is prepared in tomato sauce with cheese.
Cook: 50 mins
Servings: 4
Ingredients
- Cream tomatoes (cut in half and seeded) – 250 g
- Garlic – 1 clove
- Olive oil – 4 tbsp
- Salt and black pepper
- Eggplants (cut into long slices) – 2 pcs.
- Ricotta cheese – 1 glass
- Large egg – 1 pc.
- Fresh basil (chopped) – 1/4 cup
- Parmesan cheese (shredded on a grater) – 1/4 cup
- Lettuce leaves – 4 cups
Directions
- Switch on the oven with top grill function for preheating. Put tomatoes and garlic in a bowl of a kitchen processor, pour 1 tablespoon of oil and add 1/4 teaspoon of salt and the same amount of pepper. Pulse until a homogeneous, puree-like mass is formed.
- Brush the eggplant slices with the remaining oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper on all sides, and place on a baking sheet. Place the baking sheet under the grill and cook the eggplants for about 3-4 minutes, then turn over to the other side and cook for another 3-4 minutes.
- Meanwhile, in a small bowl, combine the ricotta, egg, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Pour half the tomato sauce into a heat-resistant square dish about 20×20 cm in size, put 1/3 of the eggplant in the sauce, 1/2 of the cheese mixture on top. Put another 1/3 of the eggplant on top, on them the cheese mass, again the eggplant and the remaining tomato sauce. Sprinkle with chopped parmesan.
- Place the dish with the vegetable casserole in the oven, preheated to 200 degrees, and cook the eggplant casserole for about 15-20 minutes. Allow the casserole to cool for 20 minutes before serving.
Serve the eggplant casserole with lettuce, sprinkle with 1/4 teaspoon salt and pepper. You can drizzle with olive oil.
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