Aromatic eggplant casserole with tomatoes, mozzarella and parmesan cheese

Aromatic eggplant casserole with tomatoes, mozzarella and parmesan cheese

Ratatouille casserole of zucchini, eggplant and tomatoes with cheese

Aromatic eggplant casserole with tomatoes, mozzarella and parmesan cheese

Eggplant casserole with tomatoes, mozzarella and parmesan cheese

One of the best ways to prepare eggplants is to bake them with a thick tomato sauce, fresh basil, tender mozzarella and aromatic Parmesan cheese. Fragrant delicious eggplant casserole from the oven will not leave most people indifferent.

Please rate this recipe

5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Casseroles
Cuisine Italian recipes
Servings 4 persons
Calories 653 kcal

Ingredients
  

  • 5 eggplants large
  • 60 ml olive oil 2 tablespoons for greasing
  • 1 bunch basil
  • 1 onion
  • 5 cloves garlic
  • 900 g canned tomatoes
  • tsp sugar
  • ½ tsp oregano dried
  • 240 ml water
  • Salt to taste
  • Black pepper to taste
  • 150 g Parmesan cheese
  • 180 g mozzarella

Instructions
 

  • Preheat the oven to 220°C.
  • Line a baking tray with baking paper.
  • Cut the eggplants into 1 cm thick slices with a knife.
  • Drizzle olive oil over the vegetable pieces.
  • Then place on the prepared baking sheet and roast for 35-45 minutes until golden brown.
  • Turn the vegetables once in between.
  • Instead of roasting in the oven, the eggplants can also be roasted in a pan.
  • Separate the basil leaves from the stems, do not discard the stems.
  • Finely chop the onion and garlic.
  • Heat 2 tablespoons of olive oil in a frying pan.
  • Sauté the finely chopped vegetables in it for 3 - 4 minutes until they soften.
  • Add the tomatoes, sugar, oregano and water to the garlic and onion mixture in the pan as well.
  • Stir well and bring to a boil.
  • Then simmer over low heat for about 25 minutes.
  • Add the basil stems and cook for another 30 minutes.
  • During this process, the pan-fried vegetables should be stirred occasionally.
  • Remove the basil stems.
  • Taste the pan-fried vegetables and season with salt and pepper.
  • Next, finely grate the Parmesan and coarsely grate the mozzarella.
  • Reduce the oven temperature to 180°C.
  • Pour ⅓ of the prepared tomato sauce on the bottom of a deep baking dish.
  • Place about ⅓ of the baked eggplant in, sprinkle with ⅓ of the Parmesan and ⅓ of the basil leaves.
  • Repeat the layers, leaving ⅓ of the basil aside.
  • As a final layer, sprinkle the vegetables with mozzarella.
  • Place the dish with the eggplants in the oven for 25 minutes and bake until golden brown.
  • Remove the eggplant casserole from the oven, sprinkle the remaining herbs and serve immediately.

Equipment

  • Baking tray
  • Knife
  • cutting board
  • Stirring spoon
  • Pan
  • Casserole dish

Nutrition

Calories: 653kcalCarbohydrates: 58gProtein: 33gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 61mgSodium: 1197mgPotassium: 2103mgFiber: 22gSugar: 34gVitamin A: 1323IUVitamin C: 37mgCalcium: 822mgIron: 5mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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