Mediterranean Eggplant Casserole
recipe

A delicious Mediterranean eggplant casserole, perfect as an appetizer or main dish. Preparing it in advance enhances the flavors and makes serving a breeze.
Preparation Time: 1 hour + 30 minutes in the oven
Serving Size: 4-6 servings

Ingredients:

- 2 eggplants
- 2 tsp salt
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 400 g canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 200 g feta cheese, crumbled
- 100 g mozzarella cheese, grated
- Pepper to taste

Instructions:

1. Slice the eggplants and sprinkle salt over them. Let them sit for about 30 minutes. Rinse off the salt and pat the eggplant slices dry with paper towels.
2. Heat the olive oil in a large skillet. Add the onion and garlic, and sauté until they are soft.
3. Add the crushed tomatoes, oregano, basil, and pepper. Let the sauce simmer on low heat for about 10 minutes.
4. Fry the eggplant slices separately in a pan until they are soft and golden brown.
5. Grease a baking dish. Layer eggplant slices, then a layer of tomato sauce, followed by feta cheese and mozzarella. Continue layering until all ingredients are used.
6. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until the cheeses are melted and golden brown.
7. Allow the casserole to cool and set for a moment before serving.
Nutritional Information (per serving):
- Energy: 320 kcal
- Protein: 12 g
- Carbohydrates: 18 g
- Fat: 22 g
- Fiber: 5 g

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