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

  1. Peel the eggplants cut them into slices, put them on a baking sheet. Brush with olive oil, salt, and pepper.
  2. Send to an oven preheated to 200 degrees for 7-10 minutes.
  3. 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.
  4. Beat eggs into a bowl, add basil. Stir with a fork.
  5. Put 1 tablespoon on the bottom of the form. a spoonful of tomato sauce, smooth out, put the eggplant circles on top.
  6. Grate mozzarella on a coarse grater on top of the first layer of eggplant.
  7. Then put the eggplant slices back out. Brush with tomato sauce. Repeat layers.
  8. Pour eggplant with tomato sauce over the egg mixture. Grate the remaining cheese.
  9. Send the form into an oven preheated to 190 degrees for 10-15 minutes. Serve the casserole hot.

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