Eggplant Casserole with Onion and Tomatoes
Eggplant and tomatoes provide fiber and potassium, while feta adds protein and a pleasantly salty flavor. The casserole is aromatic, tender, and juicy.
Slice the eggplant (200 g) into rounds about 1 cm thick, blanch it with boiling water, drain, and press it under a weight for 20 minutes. Pat dry.
Finely chop the onion (100 g) and garlic (10 g), and fry them in olive oil (30 g). Add the tomatoes (200 g), thyme (2 g), bay leaf (1 g), table salt (to taste), and black pepper (1 g), and cook for about 20 minutes until thickened. Remove the bay leaf and blend the sauce.
Fry the eggplant in the remaining olive oil until browned.
Spread some sauce in a baking dish, then layer the feta (100 g) and eggplant. Cover with the remaining sauce, sprinkle with crumbled feta, and bake for 30 minutes at 180°C.
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