Eggplant Casserole
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
Preparation steps
1.
Remove the eggplant stems, then rinse the eggplant and cut lengthwise into slices. Rub the slices with salt on both sides and stack together. Let the eggplant sit for awhile, then squeeze out the liquid from the eggplant and pat dry with a paper towel. Cook the eggplant in hot oil on all sides. Remove from the pan and drain.
Shred the Gouda.
2.
Peel the garlic and press through a garlic press. Drain the canned tomatoes. Add the drained tomatoes to the pan, breaking them apart a little. Add the garlic to the tomatoes and cook briefly. Season with thyme, salt and pepper.
Layer the eggplant, tomatoes and cheese in a baking dish, ending with a layer of cheese. Bake in a preheated oven at 225°C (approximately 425°F) for 20 minutes.
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