Italian Eggplant Tomato Casserole
Italian eggplant tomato casserole is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g eggplants
- Salt
- 5 cloves garlic
- olive oil
- 700 g ripe tomatoes
- 150 ml tomato juice
- 1 tsp Dried oregano
- Salt
- pepper (ground)
Instructions
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1.
Wash, trim, and slice the eggplants into thin rounds. Sprinkle with a little salt and let stand in a sieve for about 30 minutes. Peel the garlic and slice it.
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2.
Pat the eggplant dry. Heat oil in a large pan and brown the eggplant with the garlic in portions over medium heat until golden yellow; drain on paper towels.
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3.
Blanch the tomatoes, shock, peel, quarter, core, and cut into coarse pieces. Mix with juice, oregano, salt, and pepper, then transfer to a wetened Roman pot. Top with the eggplant and garlic slices, drizzle with olive oil, seal the pot, and place in a cold oven. Bake at 180°C fan-forced for about 45 minutes.
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4.
Taste the tomato sauce and serve plated with the eggplant slices on top.
