I love the eggplant; It is an ingredient that I incorporate into very different dishes. One of the quick ways to prepare it is parmesan, in individual casseroles. It is a simple recipe with common ingredients that can "save" lunch or dinner for more than one day.
The casseroles of eggplant parmigiana They only need a hit in the oven, to melt the cheese and brown it slightly. The aubergine is grilled beforehand to avoid excess fat, after letting it rest with salt for half an hour to remove the bitterness. Do you dare to try it?
Aubergine casseroles with parmesan
Eggplant parmesan casseroles are a great, simple and quick resource to complete your lunch or dinner.
Author Maria
Recipe type: Vegetables
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 large eggplant
- flake salt
- 6 tablespoons of breadcrumbs
- 1 clove of minced garlic
- Oregano
- ½ cup tomato sauce
- ½ cup grated Parmesan cheese
- Salt flakes
- Olive oil
Preparation
- We peel and cut sliced aubergine. We place them on a tray with some salt flakes and let them rest slightly inclined to release liquid for 20-30 min.
- We cook the slices of grilled eggplant.
- While we spread the bottom of the pans with a little oil. I do it with a kitchen paper to spread it well.
- We also take the opportunity to mix the breadcrumbs with a minced garlic clove and a little aregano.
- We now cover the base of the pans with some eggplant slices grilled.
- Next we extend a little of bread crumbs and another bit of tomato, so that the aubergines are no longer visible.
- We create one or two more layers like the previous one and we finish with cheese Grated parmesan.
- We take to the oven and gratin 10 minutes until cheese is melted and lightly browned.
Nutritional information per serving
Calories: 202
It looks very tasty thank you million for sharing it
I'm glad you like Leonor. It is another way to eat eggplant. Thus baked in the oven it is wonderful, especially in the colder months.