Eggplant Mozzarella Casserole

Eggplant Mozzarella Casserole

Enjoy our recipe Eggplant Mozzarella Casserole by feastr. Ideal to gain weight and build muscles. Low Carb and very tasty.

Nutritional information:

Calories3085 kJ (737 kcal)
Protein41 g
Fat53 g
Carbohydrates21 g
Fiber7 g

Utensils:

cutting board, grater, chef's knife, plate, spatula, fork, bowl, Spoon, Paper Towel, non-stick frying pan, oven, baking dish

Recipe instructions:

1

Slice the eggplant into approx. ½ in thick slices, transfer to a clean kitchen towel, salt generously from both sides and let sit for approx. 10 minutes.

  • 1 Eggplant (~ 11.3 oz)
    1 Eggplant (~ 11.3 oz)
  • Salt
    Salt
2

Mix the tomato sauce, oregano and thyme and season with salt and pepper.

  • 1 cup Tomato sauce, canned
    1 cup Tomato sauce, canned
  • ½ tsp Oregano leaves, dried
    ½ tsp Oregano leaves, dried
  • ½ tsp Thyme leaves, dried
    ½ tsp Thyme leaves, dried
  • Salt
    Salt
  • Black pepper
    Black pepper
3

Grate the Parmesan, coarsely chop basil and put in a bowl. Slice the mozzarella and put on a plate.

  • 1.4 oz Parmesan cheese
    1.4 oz Parmesan cheese
  • 10 leaves of Basil, fresh (~ 0.1 oz)
    10 leaves of Basil, fresh (~ 0.1 oz)
  • 4.4 oz Mozzarella
    4.4 oz Mozzarella
4

Preheat the oven to 350 °F.

    5

    Heat the canola oil in a non-stick frying pan over high heat. Fry the eggplant slices from both sides until golden brown, remove from the pan and set aside.

    • 1 Tbsp Canola oil
      1 Tbsp Canola oil
    6

    Add a layer of eggplant slices into the baking dish. Add a layer of tomato sauce. Repeat with the remaining ingredients and make sure the top layer is tomato sauce.

      7

      Place the mozzarella slices evenly on top.

        8

        Bake for approx. 30 minutes until the mozzarella is golden brown.

          9

          Enjoy your meal!