John Myers
Ingredients for 2 servings:
- 1 eggplant(s)
- 200 g feta cheese
- 1 small onion(s)
- 2 cloves garlic
- 4 tomatoes
- 2 tbsp flour, approx.
- 2 tbsp oil, approx.
- salt and pepper
- e.g. tomato paste
- some vegetable stock powder
- 100 g cheese, grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
low carb, vegetarian, for a casserole dish
Finely chop the onion and garlic and sauté in a little oil. Add the finely chopped tomatoes and let it reduce. Meanwhile, cut the eggplant into thin slices, place on kitchen paper and season with salt. Let it sit for 20 minutes. Pat off any excess moisture. Roll the slices in flour and fry in hot oil in a pan. Then let it sit on kitchen paper for a while to drain the oil. Season the tomato sauce with pepper, salt, and vegetable stock powder, if desired, and puree. Season to taste and add a little sugar if desired. You can, of course, also use passata. Thicken with a little tomato paste to taste. Now alternate layers of eggplant, tomato sauce, and feta in a tall baking dish. Finally, cover with cheese. Bake in a preheated oven at 200 degrees Celsius (top/bottom heat) on the middle rack for about 30 minutes. It looks small, but I think it’s quite substantial; it’s enough for two of us.
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