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Ingredients
Eggplant Casserole with Tomatoes
- Ingredients
- 2 medium-sized Eggplant
- 500 grams Tomatoes
- 3 orange chili peppers
- 2 packets Mozzarella
- 2 sprigs rosemary
- 1 bunch Basil
- 4 Tbsps olive oil
- salt (and pepper)
- vegetable oil (for the mold)
Rinse eggplant, trim, cut lengthwise into slices, place on a plate, sprinkle with salt and leave for 20 minutes. Then pat dry. Rinse tomatoes, cut into slices.
Drain mozzarella, cut into slices. Rinse chile peppers, cut in half, remove seeds and ribs and diagonally cut into large pieces. Rinse basil leaves, shake dry, finely chop half and set aside remaining. Brush a casserole dish with oil, create a layer of eggplant slices, cover with a layer of tomato and then a layer of mozzarella. Continue until all prepared eggplant, tomato and mozzarella is used.
Sprinkle with chopped basil, chile peppers and rosemary sprigs and season with salt and coarse ground pepper. Drizzle with olive oil and bake in the preheated oven at 180°C (approximately 350°F) for about 35 minutes. Serve garnished with remaining basil.
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |