Baked Eggplant and Tomato Casserole

Baked Eggplant and Tomato Casserole is a hearty and nutritious dish that combines layers of tender eggplant, juicy tomatoes, and a sprinkle of cheese for a delightful flavor. This comforting casserole not only satisfies the taste buds but also provides a wealth of health benefits.

Ingredients

• Eggplant - 1 medium (about 300g)
• Tomatoes - 400g, diced (canned or fresh)
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mozzarella cheese - 100g, shredded
• Parmesan cheese - 30g, grated
• Fresh basil - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for about 15 minutes to draw out moisture.
3. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
4. Add the diced tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Simmer for 10 minutes, stirring occasionally.
5. Rinse the salted eggplant slices under cold water to remove excess salt, then pat them dry with a paper towel.
6. In a baking dish, layer half of the eggplant slices on the bottom, followed by half of the tomato mixture, and half of the mozzarella cheese. Repeat the layers, finishing with the remaining mozzarella and topping with grated Parmesan cheese.
7. Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it cool for a few minutes before garnishing with fresh basil. Serve warm.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 24 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes, which may help reduce inflammation.
• High in dietary fiber from eggplant, supporting digestive health.

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