Eggplant casserole with tomatoes is very tasty and beautiful. However, such a dish requires a large number of different ingredients and a lot of time for their processing. But having prepared this dinner once, you will want to make it more and more.
Step-by-step eggplant casserole recipe
Essential ingredients for the dish:
- young and large eggplant - 4 pcs.;
- ripe red tomatoes - 6-8 pcs.;
- soft fine-grained cottage cheese - 350 g;
- fresh medium garlic - 4 cloves;
- large onion - 1 head;
- real red wine - 100 ml;
- Parmesan cheese - 100 g;
- table salt - 2/3 tablespoons;
- fresh basil - 1 bunch;
- nutmeg - 2 pcs.;
- allspice black - add to taste;
- vegetable odorless oil - 85 ml (for roasting).
Main Products Processing Process
To make the eggplant casserole with tomatoes turned out to be as tasty and juicy as possible, you should carefully process all of the above vegetables. It is worth noting that these products will be prepared not only in the oven, but also first on a gas stove. Thus, it is required to take 2 large eggplants, wash them well, and then cut them into thin plates. Next, rinse the remaining vegetables in warm water, peel them and chop them into cubes (tomatoes, eggplant, onion).
Frying basics
Eggplant casserole with tomatoes will cook much faster, and it will also turn out to be much more flavorful if all the main ingredients are pre-processed in a pan. To create the base for our dish, you need to take a deep stewpan, pour oil in there, heat it, and then fry the vegetable plates from 2 sides. To maximize their fat, eggplant is recommended to get wet with a paper towel.
Roasting the toppings
Eggplant casserole with tomatoes will be much juicier if you use large ripe tomatoes for the filling. They must be put in a pan along with the remaining chopped products (onion and eggplant) and simmer without a lid for about a quarter of an hour. After this, add chopped basil, salt, grated garlic, pepper and pour red wine to the vegetables, and then remove from heat.
Dish formation
Vegetable casserole with eggplant is formed quite easily. To do this, you need to take a deep dish for baking, put on its bottom the fried plates (half), mashed soft cottage cheese, a tomato filling and grated nutmeg. Next, the dish needs to be closed again with fried eggplant, lay out a fine-grained dairy product and pour in grated cheese.
Heat treatment
Cook the vegetable casserole in the oven at a temperature of 200 degrees for half an hour. As a result, you should get a satisfying and beautiful dish with a delicious cap of molten cheese.
How to serve to the table
The finished casserole must be removed from the oven, cool a little, and then cut with a knife and put on plates with a spatula. This dish is served to the table in a warm form along with wheat bread.