Easy Eggplant (aubergine) Casserole

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large italian eggplant
• 1 large onion
• 1 (28 ounce) can crushed tomatoes
• 3 slices dry whole whole wheat bread
• 1 teaspoon dried rosemary, rubbed
• 1 teaspoon rubbed sage
• 2 tablespoons olive oil
• salt and pepper
• 200 g old cheddar cheese, grated

Recipe

• 1 peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
• 2 salt them heavily, cover with another plate and weight.
• 3 leave for 1/2 to one hour.
• 4 cut the bread into cubes.
• 5 peel and chop the onion.
• 6 sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
• 7 rinse and gently squeeze dry the eggplant.
• 8 cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
• 9 add the tomatoes and simmer for a few minutes.
• 10 mix into the toasted bread cubes in the lasagne pan.
• 11 top with the grated cheese.
• 12 bake at 350°f for 30 minutes.