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
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 degrees.
- 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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