Eggplant casserole with cheese

Step-by-step recipe

Step 1:

Cut off the ends of the eggplants, peel them and cut into half-centimeter thick circles.

Step 2:

Place the slices in layers in a colander, sprinkle with salt, place a plate with a small weight on top and let the released liquid drain for 45 minutes.

Step 3:

Grate 100 grams of Parmesan on a fine grater.

Step 4:

Rinse the eggplants, squeeze out the water and place the slices on a paper towel.

Step 5:

Pour a large amount of oil into a deep frying pan, fry the eggplants until golden brown and remove them with a slotted spoon onto a paper towel.

Step 6:

Prepare 800 grams of tomato sauce and grate 250 grams of mozzarella.

Step 7:

Grease the bottom of a square baking dish with tomato sauce and arrange the eggplant slices on top, leaving no gaps.

Step 8:

Sprinkle the eggplant with finely grated Parmesan cheese and add another layer of tomato sauce.

Step 9:

Repeat the process twice more with layers of mozzarella, eggplant, Parmesan, and tomato sauce. Sprinkle the top layer of tomato sauce with mozzarella.

Step 10:

Bake for 30-40 minutes at 180 degrees.

Step 11:

Cut into portions, garnish with parsley and serve.

Cooking tips

Before cooking, the bitter substances should be removed from eggplants to soften the flavor.

Tomato sauce for the casserole can be made by baking coarsely chopped tomatoes with onions, garlic, salt, sugar, and pepper. After baking for 40 minutes at 180 degrees Celsius, peel the tomatoes and blend all the ingredients in a blender. You can also use store-bought sauce.