Eggplant casserole with mozzarella

Ingredients for 4 servings:

• 500 g eggplant(s)
• Iodized salt
• 1 gr. can/n tomato(s), peeled (drained weight approx. 450 g)
• 4 tbsp olive oil
• 2 bay leaves
• ½ tsp rosemary, fresh (alternatively dried)
• ½ tsp Thyme, (alternatively dried)
• Pepper, from the mill
• 150g mozzarella
• Margarine, for greasing
• 50 g Parmesan, freshly grated
• 6 pieces of rusk, whole grain

Instructions

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

breastfeeding-friendly

Wash the eggplants, remove the stems, and cut into approximately 1 cm thick slices. Lightly salt and let stand for 15 minutes to remove the bitter taste. Drain the tomatoes and chop them. Heat 1 tablespoon of oil in a saucepan, add the tomatoes with the chopped herbs and spices, and simmer for about 15 minutes. Heat the remaining oil in a pan and fry the drained eggplant slices in batches on both sides. Slice the mozzarella. Line a greased baking dish with the eggplant slices and spread the mozzarella on top. Then pour the tomato sauce over the top. Crumble the rusks, mix with the Parmesan cheese, and sprinkle over the casserole. Bake in a preheated oven at 200°C for about 15 to 20 minutes. Serve with whole-grain rice or boiled potatoes. TIP: We always use 250g mozzarella and 100g Parmesan. It’s more substantial, but sooo delicious!