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Eggplant Casserole

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  • 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

    1. Sauté onions, garlic and pimentos in oil. Add stewed tomatoes, paprika, parsley, MAGGI® Naturisimo Complete Seasoning and chadon beni.

    2. Simmer on medium low heat for 10 minutes.

    3. Remove from heat and blend sauce until smooth.

    4. In a buttered casserole dish layer eggplant, sauce and grated cheese in that order.

    5. Bake in preheated oven at 350°F (180°C) for 30- 40 minutes.

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