Rustic Tomato and Eggplant Casserole
A hearty and flavorful dish that combines the rich flavors of tomato and eggplant, baked to perfection.
Ingredients - Serves 6
- Parmesan cheese - 1/2 cup, grated
- Mozzarella cheese - 1 cup, shredded
- Salt and pepper - To taste
- Basil - 1 tablespoon, chopped
- Olive oil - 3 tablespoons
- Garlic - 3 cloves, minced
- Tomatoes - 4 large, sliced
- Eggplant - 2 medium, sliced
Let's Get Started
- Preheat the oven to 375°F.
- In a large baking dish, layer the sliced eggplant and tomatoes.
- In a small bowl, combine the minced garlic, olive oil, and chopped basil. Drizzle this mixture over the eggplant and tomatoes.
- Season with salt and pepper to taste.
- Sprinkle the shredded mozzarella and grated Parmesan cheese on top.
- Bake for 60 minutes, or until the cheese is golden and bubbly.
- Let the casserole cool for a few minutes before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 10g
- Sodium: 500mg
- Sugar: 8g
