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Donna Sallstrom
Eggplant Casserole
Oven dish with tomato, eggplant and potato slices
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Ingredients
Directions
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Slice the shallot and garlic finely.
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Heat the oil in a pan with a thick bottom and fry the shallot and garlic lightly brown.
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Stir in the tomato cubes. Let it simmer for half an hour with the lid on.
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Preheat the oven to 220 ° C.
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Cut the aubergines into 6-9 thin slices (the outer slices with peel do not use). Sprinkle the slices with a little salt.
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Brush the slices of eggplant thinly with oil and grill them on both sides. Sprinkle with salt and pepper.
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Divide a tablespoon of tomato sauce over the bottom of the oven dish and place a layer of aubergine on it. Sprinkle with cheese.
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Divide a tablespoon of tomato sauce over the cheese. Put half of the potato slices on top and sprinkle with salt, pepper and cheese.
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Then again a tablespoon of tomato sauce, a layer of eggplant and cheese. Here the rest of the potato slices, cheese and a tablespoon of tomato sauce.
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Place on top of a layer of aubergine and a last thick layer of cheese. Place the oven dish in the oven for about 30 minutes.
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Nutrition
330Calories
Sodium19% DV455mg
Fat26% DV17g
Protein18% DV9g
Carbs11% DV32g
Fiber20% DV5g
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