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🍽️ Aubergine Casserole

323 kcal · 30 min · 4 servings

Ingredients

• 900 g eggplants (3 eggplants)
• salt
• pepper
• 75 g parmesan
• 1 bunch basil
• olive oil (for the dish)
• 500 ml tomato sauce
• 100 g mozzarella

Instructions

1. 1. Wash the eggplants and pat them dry. Slice them into 1.5 cm thick rounds. Lightly salt them and place them on kitchen paper for 10 minutes to draw out moisture.
2. 2. Pat the eggplants dry and grill them firmly in a hot grill pan on each side. Remove them, season with pepper, and set aside.
3. 3. Grate the Parmesan finely. Wash the basil, shake it dry, and pluck the leaves from the stems.
4. 4. Lightly grease a casserole dish with a volume of approx. 1 liter. Set aside some tomato sauce for the top layer. Spread a thin layer of tomato sauce in the dish and sprinkle with some cheese.
5. 5. Place a layer of eggplant slices on top and sprinkle with some basil. Layer the ingredients in this order until all are used up.
6. 6. Spread the reserved tomato sauce and Parmesan on top.
7. 7. Tear the mozzarella into small pieces and distribute them on the surface. Bake the eggplant casserole in the preheated oven at 180 °C (convection: 160 °C, gas: setting 2–3) for approx. 30 minutes and serve immediately.

Nutrition per serving

• kcal: 323
• Protein: 17 g · Fett/Fat: 20 g · Carbs: 17 g