Eggplant Casserole #2

Eggplant, also known as aubergine, is actually a fruit and not a vegetable. It belongs to the nightshade family, which includes tomatoes and potatoes.

This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Eggplant Casserole #2

Cooking Method: Baking, Grilling Cuisine: Italian, Mediterranean Courses: Dinner, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 1 cup Tomatoes
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 1 teaspoon Basil
• 1 cup Mozzarella cheese
• 2 tablespoon Parmesan cheese
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant into rounds and sprinkle with salt. Let it sit for 15 minutes to remove excess moisture.
3. Rinse the eggplant slices and pat them dry.
4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, and cook until softened.
5. Add the tomatoes and basil to the skillet and cook for another 5 minutes.
6. In a baking dish, layer the eggplant slices and tomato mixture. Repeat until all ingredients are used.
7. Top with mozzarella and Parmesan cheese.
8. Bake in the preheated oven for 30-40 minutes, or until the cheese is melted and golden.
9. Let it rest for 10 minutes before serving.
10. Season with salt and black pepper to taste.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 10g

Protein 8g16%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.