Eggplant casserole with tomatoes and cheese
Description
Perfectly pairs with tea and coffee. In English-speaking countries, baked dishes topped with a crumbly pastry mixture are called "crumbles." They are typically made with various fruits and berries, but why not try making a savory crumble using seasonal vegetables? With cheese and aromatic spices? Thus, this recipe for an eggplant casserole with tomatoes and cheese can equally be considered a unique savory crumble. However, it's not just suitable as an appetizer—once sliced into portions, this eggplant crumble can serve as a side dish for cutlets, meatballs, roasted meats, and more. Alternatively, serve it as a standalone dish at a vegetarian table—the possibilities are endless!:) It can also be served with tea or coffee.
Instructions
- 1
Step 1
Wash the eggplants, pat them dry with paper towels, and slice into rounds (about 0.5-1 centimeter thick).
- 2
Step 2
Salt and let sit for 15 minutes, then drain the juice and grill or pan-fry with a small amount of olive oil.
- 3
Step 3
Wash the tomatoes and slice them.
- 4
Step 4
Slice 2/3 of the cheese into slices as well.
- 5
Step 5
1/3 grated on a coarse grater.
- 6
Step 6
Mix the flour with breadcrumbs, butter, and grated cheese, rub together until crumbly.
- 7
Step 7
In a heatproof dish greased with olive oil, place half of the eggplants and sprinkle with herbs. Add a layer of tomatoes, herbs, pepper, and salt. Then a layer of sliced cheese. Top with the remaining eggplants and sprinkle again with herbs.
- 8
Step 8
Sprinkle all this with crumbs.
- 9
Step 9
And send to the oven (180°C) for half an hour - until a crispy golden crust forms.
- 10
Step 10
Serve the crumble warm, sliced like a pie. :)