Nutrition Facts
4 servings
4
Recipe for Eggplant Casserole with Tomato Sauce
No Reviews
Those who do not like eggplants enjoyed it! This recipe for eggplants with tomato and garlic is prepared in the oven, Italian style. Serve these casseroles with rice. You can even add a bit of mozzarella for extra indulgence!
Ingredients
500 Eggplant
400 Crushed tomato
5 cloves Garlic
2 Olive oil
¼ Ground cinnamon
¼ Powdered chili (optional)
Salt
Freshly ground pepper
Directions
1
Preparation of the eggplants: Wash the eggplants, dry them, cut them into approximately 1-centimeter slices, sprinkle with salt, and let them drain in a colander for 30 minutes.
2
Cooking the vegetables Peel the garlic cloves and slice them. Wipe the eggplants. Heat 1 tablespoon of oil in a large skillet and sauté the eggplant slices over medium heat until they are golden brown. Drain them on paper towels.
3
Preparation of the tomato sauce Preheat the oven to 210°C (thermostat 7). Sauté the garlic in 1 tablespoon of oil, add the vegetable broth and the tomatoes with their juice. Season with salt, pepper, cinnamon, and chili. Let simmer for 15 minutes and adjust the seasoning to your taste.
4
Baking: Arrange the eggplants and tomato sauce in a baking dish (or small ramekins), alternating the eggplants and tomato sauce, and bake in the oven for 15 minutes. Serve immediately.
Ingredients
Ingredients
500 Eggplant
400 Crushed tomato
5 cloves Garlic
2 Olive oil
¼ Ground cinnamon
¼ Powdered chili (optional)
Salt
Freshly ground pepper
Directions
Directions
1
Preparation of the eggplants: Wash the eggplants, dry them, cut them into approximately 1-centimeter slices, sprinkle with salt, and let them drain in a colander for 30 minutes.
2
Cooking the vegetables Peel the garlic cloves and slice them. Wipe the eggplants. Heat 1 tablespoon of oil in a large skillet and sauté the eggplant slices over medium heat until they are golden brown. Drain them on paper towels.
3
Preparation of the tomato sauce Preheat the oven to 210°C (thermostat 7). Sauté the garlic in 1 tablespoon of oil, add the vegetable broth and the tomatoes with their juice. Season with salt, pepper, cinnamon, and chili. Let simmer for 15 minutes and adjust the seasoning to your taste.
4
Baking: Arrange the eggplants and tomato sauce in a baking dish (or small ramekins), alternating the eggplants and tomato sauce, and bake in the oven for 15 minutes. Serve immediately.
Notes
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Marjory
A great discovery I wanted to learn how to cook eggplant, and well, it’s a success. Just be careful to ensure the eggplants are already tender in the pan before placing them in the oven. My partner loved it and is asking for more. -
juliette-c
Very good! I admit I wasn't very excited about the idea of eating this dish, but I was surprised by the flavor that came out! Well done on this successful combination of tastes... My suggestion: I didn't salt the eggplants and I find that it wasn't necessary. I made a layer of eggplant, added some cheese, then the tomatoes (which I used peeled), and then repeated. Serve with white meat to complete the meal! -
valerie_g72
Acidity It’s a bit acidic, otherwise excellent. My suggestion: Adjust it by adding a little ketchup, for example, to reduce this acidity; it should be nice. -
josiane_g28
Good I really liked this little hint of cinnamon that softens it. My suggestion: I do something similar without cinnamon, but I put a layer of cheese between the layers of tomatoes and eggplants, and I finish with cheese. -
annick-a34
Delicious We love eggplants, so I’m always on the lookout for a new recipe to cook them. This one is perfect, flavorful, and preserves the taste of the eggplants well.
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