The best accompaniment to an eggplant casserole is ciabatta or country bread.
|Mozzarella cheese||125 gram|
|Tomato sauce for pasta||300 gram|
|Parmesan cheese, grated||40 gram|
|Olive oil||3 tablespoons|
Add to recipe book Print Method of preparation
Cut the tomatoes and eggplants into slices. Grate the mozzarella.
Preheat oven to 200 degrees.
Fry the eggplant slices in portions in olive oil in a large skillet, 10 minutes, turning once. Place on a paper towel.
Place a third of the fried eggplant in a baking dish, top with a third of the chopped tomatoes, mozzarella and sauce. Repeat layers 2 more times. Cover with foil and bake in oven for 20 minutes.
Remove the foil, sprinkle the gratin with Parmesan cheese and bake for another 5 minutes. Remove the finished gratin from the oven, sprinkle with chopped basil and serve. Tip: The best accompaniment to an eggplant casserole is ciabatta or country bread. This is ideal for a light dinner.