Easy Eggplant (Aubergine) Casserole – a delicious recipe with italian eggplant, onion, tomatoes, whole wheat bread, rosemary, sage. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
2
Salt them heavily, cover with another plate and weight.
3
Leave for 1/2 to one hour.
4
Cut the bread into cubes.
5
Peel and chop the onion.
6
Saute the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
7
Rinse and gently squeeze dry the eggplant.
8
Cut it in to 1 cm cubes and saute them, with the onion, in the remaining olive oil, until the eggplant is tender.
9
Add the tomatoes and simmer for a few minutes.
10
Mix into the toasted bread cubes in the lasagne pan.
11
Top with the grated cheese.
12
Bake at 350u00b0F for 30 minutes.
290
kcal
Calories
24
g
Fat
6
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large italian eggplant, 1 large onion, 1 (28 ounce) can crushed tomatoes, 3 slices dry whole whole wheat bread, and more.
Yes, Easy Eggplant (Aubergine) 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
