Eggplant (Aubergine) Casserole
Eggplants are technically a fruit, not a vegetable, and they belong to the nightshade family.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 medium-sized Eggplant
- 2 tablespoon Olive oil
- 1 medium-sized Onion
- 2 minced Garlic cloves
- 1 cup Tomato sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Mozzarella cheese
- 1 cup Parmesan cheese
- optional for garnish Fresh basil leaves
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch thick rounds.
- Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
- Bake the eggplant slices for 15 minutes, flipping them halfway through.
- In a skillet, heat olive oil over medium heat and sauté the onions until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the tomato sauce, dried oregano, salt, and black pepper.
- Simmer the sauce for 10 minutes.
- Layer half of the eggplant slices in a baking dish.
- Spread half of the tomato sauce over the eggplant.
- Sprinkle half of the mozzarella and Parmesan cheese over the sauce.
- Repeat the layers with the remaining eggplant, sauce, and cheese.
- Bake the casserole for 25 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before serving.
- Garnish with fresh basil leaves, if desired.
- Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.