Tomato and Eggplant Casserole

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 tablespoon olive oil
  • 2 eggplant (s), thinly sliced
  • 4 tomato (s), sliced (if you like, skin them beforehand)
  • 3 tablespoon parsley, freshly chopped
  • salt and pepper
Tomato and Eggplant Casserole
Tomato and Eggplant Casserole

Instructions

  1. Preheat the oven to 190 degrees.
  2. Heat the oil in a pan and fry the aubergine slices in it for about 4 minutes. Layer alternately tomato slices, parsley and aubergine slices in a baking dish, season each layer with salt and pepper, put a layer of tomatoes on top. Cover and bake for 1 hour until the vegetables are cooked through.

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