← All recipes

🍽️ Italian Eggplant Tomato Casserole

137 kcal · 30 min · 4 servings

Ingredients

• 600 g eggplants
• salt
• 5 garlic cloves
• olive oil
• 700 g ripe tomatoes
• 150 ml tomato juice
• 1 tsp dried oregano
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Remove the green stem ends.
3. 3. Slice the eggplants into thin rounds.
4. 4. Sprinkle the slices with a little salt.
5. 5. Place the eggplants in a colander.
6. 6. Let them drain for about 30 minutes.
7. 7. Peel the garlic.
8. 8. Slice the garlic into thin pieces.
9. 9. Pat the eggplants dry with kitchen paper.
10. 10. Heat the oil in a large frying pan.
11. 11. Fry the eggplants in batches until golden yellow over medium heat.
12. 12. Fry the garlic slices along with the eggplants.
13. 13. Drain the fried eggplants on kitchen paper to remove excess fat.
14. 14. Blanch the tomatoes briefly with boiling water.
15. 15. Shock the tomatoes immediately with cold water.
16. 16. Peel the skin off the tomatoes.
17. 17. Quarter the tomatoes.
18. 18. Remove the seeds from the tomatoes.
19. 19. Cut the tomatoes into coarse chunks.
20. 20. Mix the tomato chunks with the tomato juice.
21. 21. Add oregano, salt, and pepper.
22. 22. Get a soaked Roman clay pot ready.
23. 23. Fill the tomato mixture into the Roman clay pot.
24. 24. Place the fried eggplant and garlic slices on top.
25. 25. Drizzle everything with a little olive oil.
26. 26. Close the pot with the lid.
27. 27. Place the pot into a cold oven.
28. 28. Set the oven to 180°C fan-forced.
29. 29. Cook the casserole for about 45 minutes.
30. 30. Finally, adjust the seasoning of the tomato sauce.
31. 31. Serve the sauce with the eggplant slices.

Nutrition per serving

• kcal: 137
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 11 g