Maultaschen-Tomato-Aubergine Casserole

Ingredients for 2 servings:

• 1 pack of Maultasche(n), vegetarian
• 2 eggplant(s)
• 2 cans of tomatoes
• Garlic
• Salt
• pepper
• oregano
• basil
• 1 ball of mozzarella
• 50 g Parmesan
• oil
• 1 onion(s)
• 50 g cottage cheese or feta
• Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Maultaschen Moussaka

Cut the eggplant into finger-thick slices and season with salt. Let them rest for a while and then dry with a kitchen towel. Heat the oil in a pan and fry the eggplant on both sides. Drain on a paper towel. Chop the tomatoes and mix with salt, pepper, garlic, and your choice of spices. Cut the Maultaschen into strips and fry them in a little oil. Dice the onions and fry them with the pasta or separately in a little oil. Place the eggplant in the baking dish, top with the Maultaschen and onions, then tomatoes on top, then more Maultaschen, then eggplant and a few more tomato pieces on top. Finally, sprinkle with chopped mozzarella, cottage cheese, and Parmesan cheese and bake in a preheated oven at 180°C for 30 minutes.