Eggplant and Tomato Casserole
- Total Time
- 48 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium-size eggplants (about 14 ounces each), trimmed and cut crosswise into ¼-inch slices
- 3½teaspoons kosher salt
- 1cup loosely packed basil leaves, cut crosswise into thin strips
- 4medium-size tomatoes, cut crosswise in ¼-inch slices
- 1medium-size clove garlic, smashed, peeled and minced
- 3teaspoons olive oil
- Freshly ground black pepper
- ¾pound mozzarella, grated
Nutritional analysis per serving (8 servings)
176 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 11 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place one-third of the eggplant slices in an even layer in a 14-by-9-by-2-inch oval dish. Sprinkle with 1 teaspoon of the salt. Cook, uncovered, at 100 percent power in a high-power oven for 10 minutes.
- Step 2
Remove from oven. Rinse eggplant slices and pat dry.
- Step 3
Repeat Steps 1 and 2 twice, with remaining eggplant slices.
- Step 4
Rinse and dry dish. Arrange half the eggplant in a single layer in the bottom of the dish. Sprinkle with half the basil and half the garlic. Arrange half the tomato slices over the basil and garlic. Drizzle with half the olive oil. Sprinkle with ¼ teaspoon salt and pepper. Cover with half the mozzarella. Repeat the layers.
- Step 5
Cook, uncovered, at 100 percent power in a high-power oven for 8 minutes.
- Step 6
Remove from oven. Spoon the accumulated juices over the top.
Private Notes
Comments
what the heck is a high-power oven? and 100% power? Are we talking microwave? and if so why doesn't it say?
This was good quick recipe for eggplant and my Jersey tomatoes. Thanks to another who recognized this was a microwave recipe. A fact I initially missed. So I made this in a 450 degree convection oven. I just doubled the times but pre-baked ALL my eggplant slices on a lined sheet pan for a quicker casserole assembly. Be careful not to over salt as I did. Salting both baked slices and tomato layers per the recipe. Definitely worth making again in an oven.
since it says "featured in Microwave Cooking", I assume the high-powered oven is a microwave. I am curious how to adapt this for a non-microwave oven.
I would make this if I understood what kind of oven is used. Microwave? Convection?