Eggplant Mozzarella Casserole
Savor this wholesome Eggplant Mozzarella Casserole, a delightful vegetarian dish perfect for weight loss or a healthy dinner. Layers of tender eggplant, rich tomato sauce, and melty mozzarella cheese create a satisfying meal. It's low-carb, high-fiber, and utterly delicious, proving healthy can be hearty!
Zubereitung
1
Slice the eggplant into 1/2-inch thick rounds. Lay them on paper towels, sprinkle lightly with salt, and let sit for 15-20 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
2
Preheat your oven to 375°F (190°C).
3
In a medium oven-safe baking dish, spread half of the crushed tomatoes evenly.
4
Arrange a single layer of the dried eggplant slices over the tomatoes.
5
Top the eggplant layer with half of the torn mozzarella pieces and sprinkle with half of the minced garlic and fresh basil.
6
Repeat the layers: add the remaining crushed tomatoes, then the remaining eggplant slices, and finally the rest of the mozzarella, garlic, and basil.
7
Drizzle lightly with olive oil over the top layer.
8
Bake for 30-35 minutes, or until the cheese is bubbly and golden brown and the eggplant is tender.
9
Let the casserole rest for a few minutes before serving to allow it to set.
Nährwerte (per serving)
83
kcal
4g
protein
5g
carbs
5g
fat