EatSmarter exclusive recipe

Eggplant Casserole

with Tomatoes, Parmesan and Mozzarella
4.421055
Average: 4.4 (38 votes)
(38 votes)
Eggplant Casserole

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

share Share
print
bookmark_border Copy URL
Health Score:
Health Score
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
323
calories
Calories

Healthy, because

Even smarter

Nutritional values

Aubergine casserole provides plenty of potassium, which is beneficial for people with high blood pressure. The great advantage of aubergines in it is their secondary plant substances, especially flavonoids, which have a positive influence on the immune system and reduce the risk of cardiovascular diseases.

Instead of Parmesan you can also choose another hard cheese variety, such as Grana Padano. You can also extend the eggplant casserole with other vegetables such as zucchini. You can find out how to prepare your own tomato sauce in our recipe for Blitz tomato sauce.

1 serving contains
(Percentage of daily recommendation)
Calorie323 kcal(15 %)
Protein17 g(17 %)
Fat20 g(17 %)
Carbohydrates17 g(11 %)
Sugar added3 g(12 %)
Roughage8 g(27 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.5 mg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.4 mg(29 %)
Folate103 μg(34 %)
Pantothenic acid1.5 mg(25 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C51 mg(54 %)
Potassium1,300 mg(33 %)
Calcium423 mg(42 %)
Magnesium83 mg(28 %)
Iron3.1 mg(21 %)
Iodine22 μg(11 %)
Zinc2.4 mg(30 %)
Saturated fatty acids8.5 g
Uric acid98 mg
Cholesterol27 mg
Development of this recipe:

Ingredients

for
4
Ingredients
3
eggplants (900 grams)
3 ounces
1 bunch
Olive oil (for the baking dish)
1 pint
4 ounces
Preparation

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

Preparation steps

1.
Eggplant Casserole preparation step 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.
Eggplant Casserole preparation step 2

Cook eggplant in a heated grill pan until browned on each side. Remove, season with pepper and set aside.

3.
Eggplant Casserole preparation step 3

Finely grate the Parmesan. Rinse basil, shake dry and pluck the leaves.

4.
Eggplant Casserole preparation step 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.
Eggplant Casserole preparation step 5

Add a layer of eggplant slices on top and sprinkle with basil. Continue layering in this order to use all the ingredients.

6.
Eggplant Casserole preparation step 6

Top with the reserved tomato sauce and remaining Parmesan cheese.

7.
Eggplant Casserole preparation step 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.