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Recipe : *** Eggplants And Tomato Casserole

Eggplants And Tomato Casserole
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Course:
Side Dish

Practical information

  • Prep time
    20 min
  • Cooking
    45 min
  • Difficulty
    Very easy
  • Pause
    2 h
  • Ready in
    3 h 05
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
casserole, tomato

Recipe's Ingredients

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  • 6 medium eggplants
  • salt and pepper
  • 2 tablespoons of olive oil
  • 8 tablespoons of grated parmesan cheese
  • 6 large tomatoes
  • 6 tablespoons of dry breadcrumbs
  • 30 g of butter
  • 180 ml of cream

  • Recipe preparation steps

  • 1
    Peel the eggplants cut into thin slices and sprinkle with salt. Leave in a dish for 2 hours then drain.
  • 2
    Preheat the oven to 180°C.
  • 3
    Wipe the eggplant slices dry. Heat the olive oil in a heavy pan. Fry the eggplant slices until they are soft and golden then drain.
  • 4
    Butter a deep ovenproof casserole dish. Place a layer of eggplant in the bottom and season with salt and pepper. Sprinkle with parmesan and fresh cream. Add a layer of sliced tomatoes, then add some pepper and a little more cream and cheese.
  • 5
    Put another layer of eggplant slices on top and continue in this way until the dish is full.
  • 6
    Pour the rest of the cream on top. Cover the cream with breadcrumbs and the grated parmesan cheese.
  • 7
    Bake for about 45 mins and serve.
  • Ready !