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Eggplant and mozzarella casserole

updated

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Ingredients for 2 servings:

  • 2 small eggplants
  • 1 onion(s)
  • some butter or margarine
  • 1 can tomato(s) (Pizza tomatoes)
  • 1 lemon(s), the juice
  • some Parmesan, grated
  • Salt
  • pepper
  • lots of thyme
  • n. B. Chives, cut into rolls
  • 2 packs of mozzarella
  • e.g. breadcrumbs

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the eggplants, halve them, and scoop out the flesh with a spoon. Shred the scooped flesh and reserve it for the sauce. Season the halved eggplants with salt and pepper. Then line the eggplants with sliced ​​mozzarella and sprinkle with Parmesan and breadcrumbs as desired. Peel and finely dice the onion, and fry in butter in an ovenproof pan until golden brown. Add the pizza tomatoes, salt, pepper, chives, thyme, and the eggplant flesh. Bring to a boil briefly and season with lemon juice. Place the eggplants on top of the sauce. Cook in a preheated oven at 225°C for about 30 minutes. Serve hot.

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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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