Eggplant casserole in the oven

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make eggplant casserole in the oven? Wash the tomato, remove the stem by cutting it in half.

2. STEP 2

   

   Cut the tomato into half rings.

3. STEP 3

   

   Wash the young eggplants. Trim off about a couple of centimeters of flesh from the side of the stack. She won't be needed. And chop the eggplant into thin rings: no more than three millimeters wide.

4. STEP 4

   

   According to my observations, the most delicious eggplants are those that have seeds like these. With them, any dish will be a bomb. If your eggplants are too dense, you can blanch them (hold them in boiling water) for a couple of minutes before baking, then plunge them into ice water for a couple of minutes, or fry them on both sides in a frying pan for a couple of minutes.

5. STEP 5

   

   Peel the garlic clove and press it onto the cutting board with the flat side of the knife. This will make it more convenient to work with him.

6. STEP 6

   

   Finely chop the garlic.

7. STEP 7

   

   Mash the cheese until it forms coarse crumbs. This is convenient to do with a fork.

8. STEP 8

   

   Place vegetables and cheese in rows in a baking dish, pre-greased with sunflower oil. First eggplants, then tomatoes, a little cheese and garlic.

9. STEP 9

   

   Alternate rows until you run out of ingredients. Salt and pepper to taste. And sprinkle with sunflower oil. Bake in the oven at 200 degrees for half an hour. Keep in mind that everyone's oven is different. Temperature and cooking time may differ from those indicated in the recipe. Vegetables should become soft with a nice crispy crust.

Comments on the recipe

Adeline

10.11.2023

4.5

Current recipe, thank you. I wanted to cook. I also love this eggplant dish - incredibly tasty!

tatyanochka2022

10.11.2023

4.7

I cooked eggplants for dinner and made a wonderful casserole out of them today. I cut the eggplant into thin circles - about 3 mm each. The eggplant flesh was dense and in order for it to soften in the oven, I first had to resort to blanching and place the eggplant slices in boiling water for two minutes. After that, I cooled them and dried them on a napkin. I put vegetables and cheese in a form greased with vegetable oil; I had hard cheese, I took it instead of feta cheese. I placed a piece of tomato on a circle of eggplant, then added grated cheese, and so on. I added garlic and salt at the very end, when all the vegetables were already placed in the mold. I cooked the eggplant casserole in the oven for 30 minutes at 220° (I set this temperature due to the characteristics of my oven). It turned out delicious! The casserole came out very juicy, a lot of juice came out of the tomatoes, and it was so delicious! Not only the tomatoes, but also the eggplant became soft, blanching helped. Probably, with feta cheese the casserole would have had a slightly different taste, but with hard cheese it turned out great, the taste of my cheese went well with the vegetables. Thank you very much for the recipe!

Lubov♀

10.11.2023

4.9

A great option for a light side dish for lunch or dinner. Eggplant casserole in the oven is a very aromatic and juicy dish. I made it from my own fresh vegetables and it turned out amazing! This is a must cook! Thank you very much for the recipe!

anna7865gh

10.11.2023

5

The eggplants turned out so delicious, I made them in a Redmont multicooker on the baking program, so this is a great recipe for a multicooker too.