Layered Dish with Eggplant and Tomato

This layered dish can be served with a large bowl of seasonal salad or as an appetizer or side dish for special occasions. Since it contains no meat, it will also be enjoyed by vegetarians.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 750 g Eggplant, raw

  • 300 g Tomato, red

  • 8 spoon Oil, olive

  • pinch Salt, table

  • pinch Spices, pepper, black

  • 1 teaspoon Spices, basil, dried

  • 0.5 teaspoons Spices, oregano, dried

  • 250 g Cheese, Gouda

  • 3 spoons Cheese, Parmesan, grated

Steps

  1. Wash the eggplants, cut off the stems, slice them into 1 cm thick pieces, salt them, and dust them with flour. Heat oil in a pan and quickly fry the eggplant slices on both sides. Then remove them from the pan, drain, and keep warm.

  2. Preheat the oven to 200 °C. Wash the tomatoes, clean them, and slice them. Slice the cheese as well. Grease an ovenproof dish and alternately layer the eggplant and tomato slices. Sprinkle the tomato layer with spices and drizzle with olive oil. Finally, add a layer of cheese and sprinkle with Parmesan. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for another 10 minutes. Cut into pieces, plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 132.9 kcal
  • Fat: 10.62 g
    • Saturated Fat: 3.76 g
  • Carbohydrates: 3.83 g
    • Sugars: 1.88 g
  • Protein: 4.84 g
  • Fiber: 1.88 g

Advice

If you want the eggplants to absorb less fat, salt them, place them in a colander, weigh them down, and wait for half an hour to let them release their juice. If you want the dish to be less caloric and less fatty, use mozzarella instead of gouda.