Simple eggplant casserole: how to prepare a hearty dish quickly
Eggplant is a healthy, seasonal summer vegetable that can be pickled, baked, and cooked for the winter. It is also a great base for a casserole. The dish is very light and satisfying and does not take much time to prepare.
The idea of cooking eggplant casserole was published on the Instagram page of food blogger Yana Lazarenko (yanika.lazarenko).
Eggplant casserole recipe
Source: Screenshot of a post on the Instagram page of food blogger Yana Lazarenko
Ingredients:
- eggplant – 1 large or 2 medium
- 1 large onion
- garlic – 3-4 cloves
- tomatoes – 6 medium-sized pieces
- oregano/other favorite spice
- Suluguni cheese – 200 g
Adding salt to eggplant
Source: Screenshot of a post on Yana Lazarenko's Instagram page
Method of preparation:
1. Cut the eggplant into thin slices.
Slicing onions for the casserole
Source: Screenshot of a post on Yana Lazarenko's Instagram page
2. Leave on for 20 minutes.
3. Make cuts on the tomatoes and pour boiling water for 10 minutes, peel the skin.
Frying onions
Source: Screenshot of a post on Yana Lazarenko's Instagram page
4. Chop the onion, tomatoes and garlic.
5. Fry the onion in vegetable oil until transparent, then add the garlic and tomatoes. Simmer for 20 minutes over low heat. Add oregano and your favorite spice.
Preparing the dressing
Source: Screenshot of a post on Yana Lazarenko's Instagram page
6. Fry the eggplants in vegetable oil until golden brown and remove the excess fat with a paper towel.
Layering ingredients in layers
Source: Screenshot of a post on Yana Lazarenko's Instagram page
7. Put a little sauce, eggplant, sauce, grated cheese, eggplant, sauce, cheese, and sauce on the bottom of the baking dish.
8. Bake at 180 degrees under foil for 30 minutes and 10 minutes without foil with convection on top.
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