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🍆 Quick Eggplant Parmigiana in a Casserole

510 kcal · 60 min · 4 servings

Ingredients

• 2 groß Eggplant
• 500 ml Passata Tomatoes
• 250 g Mozzarella Balls
• 60 g Parmesan
• 10 Blätter Fresh Basil Leaves
• 30 g Butter
• 1 Prise Salt and Pepper

Instructions

1. 1. Preheat the oven to 180°C.
2. 2. Wash the eggplant and slice it into 5 mm thick rounds.
3. 3. Melt the butter in a frying pan over medium heat.
4. 4. Fry the eggplant slices for 3 minutes per side until golden brown.
5. 5. Season the eggplants lightly with salt and pepper.
6. 6. Pour the passata tomatoes into a baking dish.
7. 7. Place half of the eggplant slices on the tomato sauce.
8. 8. Distribute the halved mozzarella balls over the first layer.
9. 9. Place the remaining eggplants on top.
10. 10. Cover everything generously with grated parmesan.
11. 11. Bake the dish for 30 minutes in the oven until the surface is bubbling.
12. 12. Remove the casserole from the oven and place the fresh basil leaves on top.
13. 13. Let the dish rest for 5 minutes before serving.

Nutrition per serving

• kcal: 510
• Protein: 24 g · Fett/Fat: 32 g · Carbs: 38 g