Eggplant casserole with mozzarella

Eggplant casserole with mozzarella

A healthy eggplant meal recipe can be filled in as a meatless course. The mix of profoundly delightful, broiled eggplant cuts, zesty tomato sauce, and dissolved mozzarella join to make a tasty.




Prер Timе 10 minutеѕ – Cook Time 25 minutes and total time 35 minutes

Sеrvingѕ 4 people – Calories 290 cal

Ingredients for 4 persons:

  • 750 g of eggplant
  • 1 onion
  • 1 clove of garlic
  • 3 tbsp olive oil
  • 1 small tin (400 g) peeled tomatoes
  • 200 g mozzarella
  • 20 g freshly grated Parmesan
  • salt
  • freshly ground pepper
  • dried oregano
  • fresh basil
  1. Preheat the oven to 220 degrees recirculation or 200 degrees (top/bottom heat).
  2. Wash the aubergines, pat dry, clean and cut into finger-thick slices.
  3. Place on a tray covered with baking paper and grill in the oven on both sides for 5-7 minutes. When they take on color, the eggplants are cooked.
  4. Do not turn off the oven.
  5. Peel onion and garlic, cut the onion into rings, finely chop garlic (omit onions and garlic for gastritis).
  6. Wash the basil and shake it dry, peel off the leaves and cut into fine strips.
  7. Carefully heat the oil in a pan and fry the onion rings and garlic in it. Add the peeled tomatoes, season with salt, pepper, oregano, and basil and cook on a low heat for 8-10 minutes.
  8. Cut the mozzarella into thin slices (in case of reflux/heartburn remove fat reduced mozzarella if necessary).
  9. Brush a casserole dish thinly with oil, add 2 tablespoons of tomato sauce, cover with a layer of eggplant slices.
  10. Then in this order 2-3 tablespoons tomato sauce, mozzarella slices, and 2 tablespoons grated Parmesan layers. Continue this until all food is consumed.
  11. The top layer is mozzarella and parmesan.
  12. Bake in a preheated oven (middle) for 15-20 minutes.


Nutritional values ​​(per serving):

290 kcal, 16 g protein, 20 g fat, 8 g carbohydrates, 4 g fiber


Do not use grated Parmesan out of the bag for this Italian eggplant casserole! To ensure that the cheese is aromatic and spicy between thin aubergine slices and the tomato sauce, rub the Parmesan fresh – as a substitute, a well-matured, spicy Pecorino also tastes good.



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