Eggplant Casserole

Name: Eggplant Casserole
Prep time: 8 min
Cook time: 52 min
Total time: 60 min
Yield: 6.00 porciones
Ingredients: 2 Teaspoons Garlic; 1 Medium Onion; 1 Tablespoon Pimento/ Seasoning Pepper; 1 Tablespoon Vegetable Oil; 28 Ounces Stewed Tomatoes; 1 Teaspoon Paprika; 1/2 Tablespoon Parsley; 3 teaspoons MAGGI® Naturisimo Complete Seasoning; 1 Tablespoon Chadon Beni; 1 Pound Eggplant; 2 1/2 Cups Cheddar Cheese

Total: 60min

Preparation: 8min

Cooking: 52min
Portions: 6.00
Difficulty: Easy

Utensils

Pan
Spoon
Blender
Immersion Blender
Baking dish
Oven

Nutritional information 314kcal = 1,315kj /per portion

314.19 Energy

15.21 Grams Protein

17.80 Grams Carbohydrates

4.50 Grams Fiber
711.50 Milligrams Sodium
21.39 Grams Fats

Ingredients

2 Teaspoons Garlic (minced)
1 Medium Onion (finely chopped)
1 Tablespoon Pimento/ Seasoning Pepper (finely chopped)
1 Tablespoon Vegetable Oil
28 Ounces Stewed Tomatoes (1 can or 1 can of diced tomatoes)
1 Teaspoon Paprika
1/2 Tablespoon Parsley (minced)
3 teaspoons MAGGI® Naturisimo Complete Seasoning
1 Tablespoon Chadon Beni (or Cilantro)
1 Pound Eggplant (sliced into thin rounds)
2 1/2 Cups Cheddar Cheese (grated)

Instructions

Sauté onions, garlic and pimentos in oil. Add stewed tomatoes, paprika, parsley, MAGGI® Naturisimo Complete Seasoning and chadon beni.
Simmer on medium low heat for 10 minutes.
Remove from heat and blend sauce until smooth.
In a buttered casserole dish layer eggplant, sauce and grated cheese in that order.
Bake in preheated oven at 350°F (180°C) for 30- 40 minutes.