Eggplant Casserole
calories: low
category: vegetables
cost: low
difficulty: medium
preparation time: 90
Ingredients
Eggplants 800 gr.
Coarse salt as required
Eggs 2 or 3
Bread crumbs as required
Oil for frying as required
Peeled tomatoes 500 gr.
Extra-virgin olive oil 2 spoonfuls
Onion half
Basil a few leaves
Grated Pecorino cheese 50 gr.
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Coarse salt as required
Eggs 2 or 3
Bread crumbs as required
Oil for frying as required
Peeled tomatoes 500 gr.
Extra-virgin olive oil 2 spoonfuls
Onion half
Basil a few leaves
Grated Pecorino cheese 50 gr.
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Wash the eggplants and cut off the ends. Cut them into slices (not too thin) lengthwise and put them into a soup strainer. Cover them with the coarse salt and put a weight on top. Let them drain for as least an hour.
In the meantime, prepare the sauce. Sauté the onion in the oil then add the tomatoes and the salt and pepper. Let the sauce cook until it thickens. Wash and dry the eggplants.
Whisk the eggs and add a pinch of salt. Pass the eggplants in the eggs and then the bread crumbs. Fry them in hot but not boiling oil. As soon as they are brown on both sides, drain them and arrange them in layers on an oven dish adding the sauce between each layer as well as the basil and grated cheese. End up with the cheese, sauce and basil on the top.
Put the dish into the oven preheated at 220 degrees for 20 minutes. The Chef's tips San Severo Bianco is an 11/11.5 dry tasty white wine with a delicately winey taste to be served at 10 to 12°C. Curiosity Eggplants, or aubergines as they are sometimes called, are much appreciated in the Mediterranean diet because they are low in calories and rich in fibre. They are rich in vitamin C and potassium and reduce cholesterol and are therefore good for people who suffer from heart complaints.
In the meantime, prepare the sauce. Sauté the onion in the oil then add the tomatoes and the salt and pepper. Let the sauce cook until it thickens. Wash and dry the eggplants.
Whisk the eggs and add a pinch of salt. Pass the eggplants in the eggs and then the bread crumbs. Fry them in hot but not boiling oil. As soon as they are brown on both sides, drain them and arrange them in layers on an oven dish adding the sauce between each layer as well as the basil and grated cheese. End up with the cheese, sauce and basil on the top.
Put the dish into the oven preheated at 220 degrees for 20 minutes.
