Eggplant Casserole with Cheese
Ingredients
- 4 medium eggplants
- 1/4 cup corn oil
- a pinch of black pepper
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large chopped onion
- 5 cloves crushed garlic
- 1 medium finely chopped red bell pepper
- 6 large peeled and chopped tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chopped green basil
- 1 cup Parmesan cheese
- 3 cups mozzarella cheese
Garnish
- basil leaves
Preparation
Preheat the oven to 220°C and prepare shallow trays with baking paper.
Do not peel the eggplant; cut it lengthwise into slices about 2/3 cm thick. Place the eggplant in the tray, brush with oil, sprinkle some pepper, bake until golden, flip to the other side and bake, then let it cool.
In a saucepan, heat the oil and butter; add the onion and garlic and stir until wilted. Add the bell pepper and stir until wilted. Add the tomatoes, tomato paste, sugar, vinegar, water, salt, and black pepper; let it simmer until thick. Add the basil and stir into the sauce.
Preheat the oven to 180°C and prepare a baking dish.
Place some sauce in the dish, add a layer of eggplant, sprinkle some cheese, add some basil leaves, some sauce, and more eggplant. Repeat the layers and finish with a generous layer of cheese on top.
Place the dish in the oven for about 20 minutes until browned.
