Eggplant casserole with mozzarella on a bed of tomatoes

Ingredients for 4 servings:

• 750 g eggplant(s)
• 5 shallots
• 1 tbsp olive oil
• 2 cloves garlic
• 1 can of tomatoes, peeled (400g)
• 250g mozzarella
• 20 g Parmesan, freshly grated
• ½ tsp, dried oregano
• 20 leaves of fresh basil
• 1 tsp sugar
• 1 tbsp balsamic vinegar
• salt and pepper

Instructions

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

light, low-fat and vegetarian

Wash the eggplants, pat dry, and remove the stems, then cut into finger-thick slices. Arrange the slices on a baking tray lined with baking paper and grill at 200°C fan/convection oven for 5-7 minutes, turning once halfway through. They are cooked when they start to brown slightly. In the meantime, peel the shallots and garlic. Slice the shallots into rings and finely dice the garlic. Wash the basil leaves and cut them into strips. Heat the olive oil in a pan and sauté the shallots and garlic until translucent. Add the tomatoes and season with salt, pepper, balsamic vinegar, sugar, and oregano to taste. Simmer over medium heat for about 8 minutes. Stir in the basil strips. Cut the drained mozzarella into thin slices. Lightly brush a sufficiently large baking dish with oil. Cover the base with 2-3 tablespoons of tomato sauce, then a layer of eggplant, then another layer of tomato sauce, then eggplant, then mozzarella, etc. Continue layering until all the ingredients are used up. The top layer should be mozzarella, then the Parmesan cheese. Bake in a preheated oven (200°C fan/convection oven) on the middle rack for 15-20 minutes. Fresh baguette goes well with this casserole; if you don’t want it vegetarian, briefly fried turkey or chicken complement this casserole very well. Tip: the whole dish has only 14g of fat per serving; if you want even less, replace the mozzarella with light mozzarella.