Italian Eggplant Casserole

Summary

Ingredients

• 4 large eggplant (s)
• 1 gr. Can (s) tomato (s), peeled, 800 g
• 1 scoop mozzarella, reduced fat, 25 g
• 30 g parmesan, freshly rated
• 1 onion (s)
• 1 clove garlic
• Basil, fresh
• Oregano, dried
• salt
• Hot peppers, or pepper
• olive oil

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Instructions

1. Cut the aubergines into finger-thick slices, add a little salt so that they lose the liquid and the casserole doesn`t get watery later. Let it steep for at least 30 minutes.
2. In the meantime, sauté the onions and garlic in a little fat and deglaze with the tomatoes. Season with salt, chili peppers and the herbs. Let simmer for about 30 minutes.
3. Grill the aubergine slices in the oven on both sides for about 10-12 minutes until they are slightly browned.
4. Cut the mozzarella into slices.
5. Brush a baking dish with olive oil and pour in some sauce. Alternate with a layer of eggplant, tomato sauce, mozzarella and parmesan until all the ingredients are used up. The finish is made with sauce, mozzarella and parmesan.
6. To prevent the top layer from drying out too quickly, you can cover the pan with aluminum foil for up to half of the baking time. Depending on the oven, approx. 30 minutes at 220 ° C.