Eggplant casserole is an exceptionally simple dish combining aromatic vegetables, distinctive cheese and sweet tomato sauce. It is delicious and works great as both a vegetable addition to dinner, as well as a stand-alone meatless dish for people on a vegetarian diet.
Eggplant is a very healthy vegetable. It is low in calories, contains a lot of fiber, which supports digestion and helps maintain proper blood sugar and cholesterol levels. They are present in this vegetable vitamins B, C and K, as well as minerals such as potassium, manganese, magnesium and copper. This set of nutrients has a great effect on, among others, the circulatory system, nervous system and the body’s immunity. There is no shortage here as well antioxidantswhich support the body’s fight against the harmful effects of free radicals and have anti-inflammatory properties.
To prepare this recipe, you will need:
- 1 large eggplant,
- 100 ml tomato passata,
- 100 g mozzarella,
- 1 tablespoon of grated Parmesan cheese,
- ¼ teaspoon of salt,
- ¼ teaspoon of black pepper,
- ¼ teaspoon of granulated garlic.
Additionally:
- olive oil for brushing.
Cut the eggplant into slices about 0.5 cm thick. Place them on an oven tray lined with baking paper and greased well with olive oil. Brush the slices evenly with more olive oil.
Sprinkle the vegetable with salt, pepper and garlic. Put the whole thing in the oven preheated to 250 degrees Celsius for about 15 minutes.
Remove the casserole from the oven and turn the slices over. Brush them again with a little olive oil. Put the whole thing back in the oven and bake for about 10 minutes, until nicely browned and soft. Be careful not to burn the eggplant.
Remove the dish from the oven and reduce its temperature to 220 degrees Celsius.
Place the eggplant slices on the bottom of a greased ovenproof dish, slightly overlapping them. Pour tomato passata over them and sprinkle with mozzarella and parmesan.
Place the eggplant casserole in the oven and bake for about 15 minutes. Then remove the dish and leave to cool slightly before serving – for about 10 minutes.
Store leftovers in the fridge in an airtight container and use within 3-4 days.
Sources: Terazgotuje.pl
