Easy Eggplant (Aubergine) Casserole

Recipe by Jenny Sanders
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
  • Salt them heavily, cover with another plate and weight.
  • Leave for 1/2 to one hour.
  • Cut the bread into cubes.
  • Peel and chop the onion.
  • Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
  • Rinse and gently squeeze dry the eggplant.
  • Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
  • Add the tomatoes and simmer for a few minutes.
  • Mix into the toasted bread cubes in the lasagne pan.
  • Top with the grated cheese.
  • Bake at 350°F for 30 minutes.
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