Eggplant Casserole

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while processed cheese is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while grated Pecorino is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are often more affordable.

Cut the eggplant into thin slices, ensuring they are not too thin or too thick.

Turn on the stove and heat a skillet with a little olive oil.

Sauté minced garlic and chopped onion in the skillet until softened.

Add the can of diced tomatoes to the skillet and mix well.

Stir in paprika and about 1.5 to 2 teaspoons of Maggi Nutrissimo seasoning.

Add fresh shadow benny at the end of cooking to preserve its flavor.

Turn off the stove and spoon the mixture into a blender to create a sauce.

Grease a baking dish with cooking spray or oil to prevent sticking.

Layer half of the eggplant slices in the greased baking dish.

Spread half of the blended sauce over the eggplant slices.

Sprinkle a layer of grated cheddar cheese on top of the sauce.

Repeat with another layer of eggplant, sauce, and cheese.

Preheat the oven to 350°F (175°C).

Bake the casserole for 35 to 40 minutes until the top is golden and bubbly.

Remove the casserole from the oven and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens