How To Cook Eggplant Casserole With Garlic Cream And Parmesan - Recipe
Author: Dean Rouseberg
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Eggplant casserole with garlic cream and parmesan". Delicious recipe.
Necessary products:
- 1 kg of eggplant
- 4 tomatoes, cut into circles
- 1 head of garlic, boiled and peeled
- 1 onion, boiled
- 1 sprig of thyme
- 1 tablespoon white wine
- 80 grams of grated Parmesan cheese
- a few sprigs of fresh basil
- a few sprigs of fresh rosemary
- olive oil
- salt, pepper
Method of preparation:
Prepare a yen baking dish and grease it with olive oil. Wash the aubergines, cut them into slices and arrange some of them in the dish. Cover with chopped tomatoes.
Using a blender, mix the garlic, onion, thyme, wine and some Parmesan cheese. Beat and spread the cream on the vegetables. Season with rosemary and basil sprigs.
Arrange the remaining eggplants, sprinkle with Parmesan cheese, season with salt and pepper. Sprinkle the dish with a few drops of olive oil and preheat the oven to 200 degrees. Cover the pan with a lid and bake for 30-35 minutes. Cool, distribute portions and serve.
Have a good time!
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