Eggplant Casserole with Spicy Tomato Sauce
Eggplant and tomatoes provide fiber and potassium, while mozzarella adds protein and a soft cheese texture. Chili and herbs create a vivid spicy flavor.
Slice the eggplant (1200 g) lengthwise. There is no need to salt it.
Fry the eggplant in batches in olive oil (60 g) until golden, then let excess oil drain. Season with oregano (2 g), table salt (to taste), and black pepper (1 g).
Fry the finely chopped onion (100 g), garlic (10 g), and chili pepper (10 g) in the remaining olive oil. Add the tomatoes (300 g), rosemary (5 g), thyme (5 g), and cinnamon (1 g), and cook uncovered for about 10 minutes. Add more salt if needed.
Layer the eggplant, spicy tomato sauce, and mozzarella (300 g) in a baking dish. Bake for 40 minutes at 180°C, rest for 5 minutes, and serve.
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