Eggplant-Tomato Casserole
1 hour 30 min. Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Eggplant-tomato casserole - a recipe of Ukrainian cuisine, the casserole is very easy to cook, lightly salted cottage cheese can also be laid between the layers.
Recipe Ingredients
Cooking Recipe
For the eggplant-tomato casserole recipe, wash the eggplant and cut into slices. Salt the chopped eggplants, transfer to a sieve and set aside for 15-20 minutes.
In a separate bowl, mix finely chopped parsley and chopped dill. Wash the tomatoes and cut into slices. Grease a deep baking dish with 2 tbsp. vegetable oil, tightly lay a layer of tomatoes and sprinkle with a mixture of parsley and garlic.
Put a layer of eggplant on top, salt and pepper. Continue layering the vegetables, with the top layer being the tomatoes. Sprinkle the tomatoes with breadcrumbs, drizzle with vegetable oil and place in a preheated oven at 180°C (355°F). Bake casserole for 1.5 hours.