Eggplant Casserole with Mozzarella
Main Dishes • Italian
Description
Eggplant Casserole with Mozzarella
Ingredients
- Eggplants 25 oz
- Onion 1 head
- Garlic 1 clove
- Tomatoes 2 pieces
- Sugar 1 teaspoon
- Parmesan Cheese 0 oz
- Breadcrumbs 1 tablespoon
- Melted Cheese 5 oz
- Olive Oil to taste
- Ocean salt to taste
- Ground Black Pepper to taste
- Fresh basil leaves to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Arrange the slices of eggplant on a baking sheet. Brush with olive oil and bake for about 20 minutes.
Step 2
Sauté the onion and garlic in oil for 5 minutes. Add diced, seedless tomatoes, sugar, salt, and pepper. Bring to a boil, reduce the heat, and cook for 10 minutes, then add a handful of chopped basil.
Step 3
Layer the slices of eggplant in a baking dish (1L). Top with a layer of grated mozzarella, tomatoes, and grated Parmesan. Repeat the process with the remaining ingredients, and sprinkle breadcrumbs on top. Bake for 20–25 minutes. Let cool for 5 minutes before serving.
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