Eggplant, Mushroom and Cheese Casserole
Eggplant and champignons provide fiber and savory depth, while cheddar and mozzarella add protein and a browned cheese crust. The tomato base keeps the casserole juicy and aromatic.
Slice the champignons (200 g) thinly, cut the eggplant (750 g) into long slices, and grate the cheddar (200 g). Season the eggplant with table salt (to taste), leave it for 30 minutes, and pat dry.
Fry the eggplant in olive oil (60 g) on both sides until browned.
Crush the tomatoes (500 g) and combine them with tomato paste (60 g), bay leaf (1 g), and black pepper (1 g). Simmer over medium heat until thickened, then add basil (10 g) at the end. Remove the bay leaf.
Layer the eggplant, champignons, tomato sauce, and cheddar in a baking dish. Repeat the layers, top with mozzarella (250 g), and bake for 25 minutes at 200°C until golden.
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