Eggplant casserole

Ingredients for 4 servings:

• 750 g eggplant(s)
• oil
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 500 g tomatoes, in pieces (from the can)
• Sugar
• salt and pepper
• Cayenne pepper
• 125 g cream cheese
• 1 egg(s)
• Cheese, grated
• 150 ml cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegetarian

Peel the eggplants, slice them lengthwise, and fry them in hot oil until golden brown, until they can be easily pierced with the tip of a knife. Drain the fried slices well on kitchen paper. Fry the onion and garlic clove in a little oil, add the chopped tomatoes, and season with sugar, salt, and cayenne pepper. Stir briefly over high heat, then reduce the heat and simmer uncovered for about 15 to 20 minutes, until the tomato juices have almost completely evaporated. Meanwhile, beat the quark and egg with a fork until smooth, then add enough grated cheese to form a paste. Gradually add the cream; the mixture should thicken. Season with salt and pepper. Line the bottom of a baking dish with half of the eggplant slices, season, spread the tomato mixture on top, then layer the remaining eggplant slices on top. Lightly pepper, but do not add salt. Pour the cheese mixture over the top and sprinkle with grated cheese. Bake in a preheated oven for 10 minutes at 220 degrees Celsius, then for 20 minutes at 180 degrees Celsius.