Aubergine casserole

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean and wash the aubergines and cut them lengthwise into 0.5-1 cm thick slices. Place the aubergine slices on a board, sprinkle with salt and cover with kitchen paper. Leave to stand.

2. 2

   Wash and peel the potatoes and cut them lengthwise into thick slices (approx. 0.5 cm). Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press.

3. 3

   Pour the tomatoes onto a sieve, collect the juice and chop the tomatoes. Heat 2 tablespoons of oil in a saucepan, sauté the onion and garlic and add the tomato paste. Add tomato juice and pieces, season with salt and pepper and bring to the boil.

4. 4

   Let the sauce thicken for 5-10 minutes. In the meantime, wash the basil, dab dry and cut into fine strips, except for a little garnish. Stir the strips into the sauce, except for a teaspoon.

5. 5

   Dab potato and eggplant slices dry. Heat the remaining oil in one or two large frying pans and fry the slices until golden brown, turning them over. Season with a little salt and pepper and drain on kitchen paper.

6. 6

   Place the aubergine and potato slices and tomato sauce alternately in flakes in a large casserole dish. Sprinkle with cheese and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes.

7. 7

   Sprinkle with remaining basil and serve garnished.

Nutrition Facts

KCAL
490 kcal

CARBS
33 g

FATS
33 g

PROTEINS
17 g