Nourishing Eggplant Casserole
by Editorial Staff
If you like vegetable dishes, then I suggest making an original, hearty, and quite a nutritious eggplant casserole.
Ingredients
- Eggplant – 2 pcs.
- Eggs – 2 pcs.
- Mozzarella cheese – 100 g
- Olive oil – 2 tbsp
- Tomato paste – 1 tbsp
- Garlic – 1 clove
- Dried basil – 0.5 teaspoon
- Ground red pepper – 0.5 teaspoon
- Ground black pepper – 0.5 teaspoon
- Salt – 0.5 teaspoon
Directions
- Peel the eggplants cut them into slices, put them on a baking sheet. Brush with olive oil, salt, and pepper.
- Send to an oven preheated to 200 degrees for 7-10 minutes.
- Put the tomato paste in a bowl, pour in 100 ml of water, add red pepper. Peel the garlic and squeeze through a press into a bowl with tomato sauce. Bring the sauce to a boil.
- Beat eggs into a bowl, add basil. Stir with a fork.
- Put 1 tablespoon on the bottom of the form. a spoonful of tomato sauce, smooth out, put the eggplant circles on top.
- Grate mozzarella on a coarse grater on top of the first layer of eggplant.
- Then put the eggplant slices back out. Brush with tomato sauce. Repeat layers.
- Pour eggplant with tomato sauce over the egg mixture. Grate the remaining cheese.
- Send the form into an oven preheated to 190 degrees for 10-15 minutes. Serve the casserole hot.
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