Spicy eggplant casserole

Ingredients for 6 servings:

• 1 onion(s), finely diced
• 1 garlic clove(s), finely diced
• 2 tbsp olive oil
• 2 beef tomatoes, peeled, diced
• 2 cans of pizza tomatoes
• 1 bunch basil, fresh or frozen
• salt and pepper
• 2 tbsp, heaped stock, granulated
• some sugar
• 4 eggplants, cut into 1.5 cm thick slices
• 1 tsp oil
• 3 packs of mozzarella, sliced
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

vegetarian, simple

For the tomato sauce, first sauté the diced onion and tomatoes in hot olive oil until translucent. Add the diced beefsteak tomatoes, pizza tomatoes, basil, salt, pepper, granulated stock, and a little sugar, and simmer for about 30 minutes until thickened. Preheat oven to 225°C (top/bottom heat). Fry the eggplant slices in a little oil in a pan on both sides; this goes quickly. Grease a baking dish, then spread with the tomato sauce, then line with eggplant slices and season with salt. Add more tomato sauce, then eggplant. Repeat until all is used up. The last layer should be the tomato sauce. Arrange the mozzarella slices on top. Bake in the hot oven for 25 minutes until golden brown. Rice goes well with it, but it’s also delicious with baguette and, for example, Lambrusco for guests. Tips: This casserole is ideal to prepare when expecting guests. You just need to add about 15 minutes of baking time; I add the mozzarella to the casserole after 10-15 minutes. The sauce itself is also delicious as a pasta sauce.