EatSmarter exclusive recipe

Eggplant Casserolewith Tomatoes, Parmesan and Mozzarella

Eggplant Casserole - Eggplant Casserole - Typically Italian: A vegetarian classic with purple eggplant
Eggplant Casserole - Typically Italian: A vegetarian classic with purple eggplant

(0)

Calories:323 kcal
Difficulty:easy
Preparation:30 min
Ready in:70 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories323 kcal(16%)
Protein17 g(34%)
Fat20 g(25%)
Carbohydrates17 g(7%)
Added Sugar3 g(3%)
Roughage8 g(27%)

Recipe development: EAT SMARTER

Ingredients

For servings

3eggplant (900 grams)
Salt
Pepper
3 ouncesParmesan cheese
1 bunchBasil
Olive oil (for the baking dish)
1 pintQuick tomato sauce
4 ouncesFresh mozzarella
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Kitchen Utensils

1 Casserole dish, 1 Cutting board, 1 Large knife, 1 Fine grater, 1 Sieve, 1 Slotted spatula, 1 Grill pan, 1 Tablespoon, 1 Oven rack

Directions

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1 Rinse eggplant, wipe dry and cut into 1.5 cm (approximately 1/2 inch) thick slices. Lightly salt and let drain on paper towels for 10 minutes.
2 Cook eggplant in a heated grill pan until browned on each side. Remove, season with pepper and set aside.
3 Finely grate the Parmesan. Rinse basil, shake dry and pluck the leaves.
4 Lightly grease a baking dish of about 1 liter (approximately 4 1/4 cup) volume. Set aside some tomato sauce for the top layer. Put a thin layer of tomato sauce in the dish and sprinkle with some grated cheese.
5 Add a layer of eggplant slices on top and sprinkle with basil. Continue layering in this order to use all the ingredients.
6 Top with the reserved tomato sauce and remaining Parmesan cheese.
7 Tear mozzarella into small pieces and spread on the surface. Bake on the middle rack in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 30 minutes. Serve immediately.
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