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.
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