Eggplant, mushroom, and feta casserole

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 350 g mushrooms
• 150 g sheep’s cheese
• 1 onion(s)
• 2 garlic cloves
• 2 cups of cream or Cremefine
• 2 tsp vegetable broth, instant
• pepper
• olive oil
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, clean the eggplant and cut it into 1 x 1 cm cubes (this is particularly easy with a bread machine). Then season everything well with salt and place it in a baking dish. Cover and set aside for about 15-20 minutes. Meanwhile, clean and slice the mushrooms. Peel and finely chop the onions and garlic cloves. Crumble the feta cheese or chop it very finely. Once the eggplants have marinated, rinse off the salt water and dry everything again. Then drizzle with olive oil and mix. Fry in a hot pan until they get a little color and are soft. Set aside for now. Now fry the mushrooms, onion, and garlic in a little olive oil in the pan until the mushrooms are soft. Then add the cream or crème fraîche, the vegetable stock, and the pepper, and let everything simmer briefly. Finally, place half of the eggplants in a baking dish, then add half of the mushroom sauce, and then spread half of the feta cheese crumbles over the top. Repeat this process once more. Bake in a preheated oven at 180°C (convection oven) for about 30 minutes. Serve with rice or tomato rice. Tip: Depending on the size of the eggplants, use a little more or less cream. The liquid should be almost completely covered in the dish to prevent it from drying out in the oven. If you want to use half cream and half milk, I recommend adding a little thickener (e.g., cornstarch or sauce thickener) to prevent it from becoming too runny.