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Tomato and eggplant casserole

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Ingredients for 4 servings:

  • 3 tbsp olive oil
  • 2 eggplants, thinly sliced
  • 4 tomatoes, sliced ​​(peel them first if you like)
  • 3 tbsp parsley, freshly chopped
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

very puristic

Preheat the oven to 190 degrees Celsius. Heat the oil in a pan and fry the eggplant slices for about 4 minutes. Alternate layers of tomato slices, parsley, and eggplant slices in a baking dish, seasoning each layer with salt and pepper, and top with a layer of tomatoes. Cover and bake for 1 hour, until the vegetables are tender.

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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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