Ingrédients pour Eggplant Aubergine Bake
- 3 medium eggplants
- 1 (15 ounce) can tomato sauce
- 1 (28 ounce) can crushed tomatoes
- 2 large zucchini
- 2 garlic cloves, minced
- 1/2 cup fresh basil, chopped
- 1 cup grated Parmesan cheese
- 1 cup grated cheddar cheese
- olive oil
- salt and pepper to taste
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Comment préparer Eggplant Aubergine Bake
- Preheat oven to 400°F (200°C).
- Lightly brush two baking sheets with olive oil.
- Arrange eggplant slices in a single layer on the prepared baking sheets.
- Bake for 10 minutes, then flip and bake for another 10 minutes, or until slightly browned.
- While eggplant is baking, heat 1 tablespoon of olive oil in a saucepan over medium heat.
- Add diced zucchini and sauté for 2-3 minutes until slightly softened.
- Stir in crushed tomatoes, tomato sauce, minced garlic, and basil.
- Bring to a simmer, reduce heat, and cook for 5-7 minutes, stirring occasionally, until flavors meld.
- Season with salt and pepper to taste.
- In a greased 9x13 inch casserole dish, spread a thin layer of the tomato sauce.
- Layer with half of the roasted eggplant slices, followed by half of the remaining tomato sauce and a sprinkle of both cheeses.
- Repeat layers with remaining eggplant, sauce, and cheese, reserving a small amount of sauce and cheese for the top.
- Spread the reserved sauce over the top and sprinkle with the remaining cheese.
- Bake for 30-35 minutes, or until the top is golden brown, bubbly, and the cheese is melted and slightly browned.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
60g
Fat
34g
Carbs
9g
