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Eggplant and apple casserole

updated

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Ingredients for 2 servings:

  • 400 g eggplant(s)
  • a little oil for frying
  • 100 g onion(s), thinly sliced
  • 200 g sour apple (e.g. Boskop)
  • 1 tsp herbs such as sage, oregano and rosemary
  • e.g. tomato sauce
  • 50 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Cut the eggplant into thin strips. Heat a little oil in a pan. Fry the eggplant strips until lightly browned (use only once, don’t add more oil). Then fry the thinly sliced ​​onions in the pan. Peel the apple and cut them into thin strips. Stack the tomato sauce, eggplant, apple, onion, oregano, and sage in an ungreased baking dish and repeat until all the ingredients are used. Sprinkle everything with a thin layer of Parmesan cheese. Add salt if desired (this isn’t necessary; I never do it). Place in a preheated oven at 180°C (top/bottom heat) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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