Enjoyment is already pre-programmed with this delicious aubergine casserole as an Italian recipe. The aubergines combined with the tomato sauce provide a delicious aroma. Enjoyment is guaranteed when the mozzarella melts in your mouth. A wonderful gratin that reminds you of your last vacation in Italy with a Mediterranean aroma. Delicious when the mozzarella melts in your mouth.
Ingredients for 4 persons
- 750g eggplants
- Salt pepper
- olive oil
- 2 onions
- 3 tablespoons tomato paste
- oregano and basil
- 1 tsp sugar
- flour
- 2 packs of mozzarella
- 4 tablespoons Parmesan
- 1 can of tomatoes
Preparation of aubergine casserole
- Cut the aubergines into slices about 1 cm thick, sprinkle with salt, and let stand for about 20-30 minutes.
Preheat the oven to 250°C. - Dice the onions and sauté in oil. Add tomatoes in liquid, tomato paste, and spices. Cook for about 10 minutes, stirring occasionally. Puree with the blender.
- Dry the aubergines with paper towels and dredge them in the flour. Fry in batches in hot oil
- Pour half of the tomato sauce into a mold. Layer eggplant and cheese alternately. Finish with tomato sauce and cheese.
- Bake in the oven for about 20 minutes. Then sprinkle with basil
Useful recipe information for housewives
- As an accompaniment to the aubergine casserole: rice, ciabatta, or baguette.
- Use a Teflon pan to sauté the eggplant.
- Preparation time: approx. 40 minutes
- Baking time: approx. 20 minutes
