Baked Romy Eggplant Casserole Recipe

Name: Baked Romy Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium Onion diced; 90 grams Button mushrooms sliced; 3 tbsp Tomato paste; 1/2 tsp Pepper; 1 tsp Dried oregano; 8 oz Water; 150 grams Romy cheese crumbled; 400 grams Eggplant slices; 1/2 tsp Salt; 3 each Garlic cloves sliced or minced; 25 grams Bread crumbs

Servings: persons

1 medium Onion diced
90 grams Button mushrooms sliced
3 tbsp Tomato paste
1/2 tsp Pepper
1 tsp Dried oregano
8 oz Water
150 grams Romy cheese crumbled
400 grams Eggplant slices
1/2 tsp Salt
3 each Garlic cloves sliced or minced
25 grams Bread crumbs

1
Preheat oven to 200c degrees
2
In pan dry saute onion, mushrooms, salt/pepper and garlic cloves until soft around 5 minutes.
3
Add water, oregano, and tomato paste and simmer for 5 to 10 minutes, adding bread crumbs at very end
4
Layer casserole dish with eggplant slices, half of the sauteed sauce, half of the romy cheese and repeat.
5
Bake at 200c degrees for 20 minutes let sit for 5 minutes before serving
6
Romy cheese can be substituted with other hard cheeses such as romano, manchengo.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium Onion diced, 90 grams Button mushrooms sliced, 3 tbsp Tomato paste, 1/2 tsp Pepper, and more.

Yes, Baked Romy Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Romy Eggplant Casserole

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