The time of rich harvests, which falls at the end of summer and the beginning of autumn, makes it possible to cook delicious, beautiful and healthy dishes from seasonal vegetables. Among them - a casserole of eggplant, tomatoes and cheese. The homeland of this dish is the sunny Mediterranean and the Southern Balkans. From the minimum required set of products, thanks to dressing sauces, additives and pre-cooking, different versions of the dish are obtained.

Consider approximate recipes for eggplant casserole with tomatoes and cheese in the oven, list the dietary effects of the resulting dish, as well as variations in its preparation and composition.

Eggplant casserole with tomatoes and cheese in the oven - recipe with photo

With all the simplicity of the composition of the casserole, which includes only three main ingredients, a finished dish with more or less calories can be removed from the oven. It all depends on the amount of cheese, vegetable oil or dressing mixture, and whether the ingredients are pre-fried.

In any case, the original products must be of high quality:

• Eggplants are not too large, even in color, with a shiny dense skin, a green stalk and white flesh that does not turn brown in the air.
• Tomatoes are quite dense, evenly colored outside and inside. Too thick peel is formed with a high content of nitrates. White streaks in the core are in those fruits that are harvested unripe.
• Cheese - with a crust without cracks and white spots.

Before baking, moderate amounts of vegetable oil, tomato sauce, pesto, sour cream or mayonnaise are usually added to the prepared and shaped ingredients. In the practice of diets, mayonnaise sauce is undesirable, and sour cream should be low in fat.

Consider two dietary options for casseroles with eggplant, tomatoes and cheese - with olive oil and with low-fat sour cream. In both cases, products are only baked without preliminary frying.

olive oil recipe:

Cooking:

• Release the eggplants from the stalks, wash, dry and cut into thin (no thicker than half a centimeter) circles. These vegetables are characterized by a slight bitterness. To eliminate it, chopped eggplants are sprinkled with salt, and after 15 minutes they are washed with cold water.
• Wash the tomatoes, remove the “attachment” of the stalk and cut in the same way as eggplants - into thin circles.
• Cut the cheese into thin slices, cut the peeled garlic clove not too finely.
• In a baking dish, overlap, one after another, slices of eggplant, tomatoes, cheese. Sprinkle with chopped garlic, add olive oil, season with pepper and herbs.
• Send the filled form to the oven heated to 200ºC for 20 minutes.

The finished eggplant casserole is served hot, garnished with parsley and basil. Its calorie content is 115 units in 100 grams.

Recipe with sour cream:

Cooking:

• Free the eggplants and tomatoes from the stalks, wash and cut into thin slices.
• Put the first layer of eggplant and tomato circles in a heat-resistant form greased with vegetable oil, season them a little with salt and ground pepper.
• Prepare dressing sauce - mix finely chopped fresh herbs and pressed garlic with sour cream. Grate the cheese on a coarse grater.
• Lubricate a layer of vegetables with sauce, sprinkle with grated cheese. Place a second layer of alternating circles of eggplant and tomatoes on top, grease them with the remaining sauce, cover with cheese and bake everything in the oven for half an hour at a temperature of 180ºC.

Calorie content of the finished casserole - about 110 units in 100 grams.

Dietary Effects

Eggplants and tomatoes are low-calorie vegetables rich in vitamins, minerals, and. These components cleans, heals and strengthens the body. Cheese further enriches the composition and "dairy", but at the same time, raises the overall "energy" of the dish.

As a result, the casserole turns out to be moderately high-calorie, suitable for fairly long, balanced diets of harmony, not designed for record weight loss in a matter of days.

Processing and composition options

The process of preparing eggplant, tomato and cheese casseroles often includes pre-frying the components in vegetable (olive) oil. This is how, for example, eggplant slices are prepared for the Italian "parmigiana". In addition, this vegetable is cut not only across, in circles, but also along, in long plates. The general composition of the dish also includes:

• Other vegetables - coarsely grated, cut into squares, slices,

Prepare the necessary ingredients.

Wash the eggplant, cut into slices 1 cm thick, salt generously and leave for 20 minutes. Then wash off the salt with cold water (this way all the bitterness of the eggplants will go away), and put the circles on a cloth napkin to remove excess water.

Peel and finely chop the garlic. Add the garlic to the eggplant and mix gently.

In a baking dish, randomly put the eggplant mixed with garlic.

Boil potatoes in their skins: for this you need to put the washed, unpeeled potatoes in a saucepan, pour cold water, add a little salt and put on fire. After boiling, reduce the heat to a minimum and continue to cook until tender. Boiling time will depend on the size of the potato and its variety. Potatoes should become soft, but not boiled. After it is ready, drain the water and cool the potatoes. Remove the skin and cut into slices 5 mm thick.

Put the potato slices on top of the eggplants, season with a little salt and Provencal herbs.

Wash the tomatoes, cut into slices and put on top of the potatoes. Salt and season with Provence herbs.

Top with grated hard cheese.

Send the form to a preheated oven and bake at a temperature of 180 degrees for 20-25 minutes.

Serve warm, tender, juicy and very tasty casserole with eggplant, tomatoes and potatoes.

Garnish with a sprig of fresh basil or parsley, if desired.

Bon Appetit! Cook with love!

The eggplant, potato and tomato casserole recipe is more suitable for those who like to have a hearty breakfast and are not afraid to have a hearty dinner. Despite the fact that there are a lot of vegetables in the casserole, due to potatoes, cheese and sour cream filling, a rather satisfying dish is obtained. But the calorie content can always be reduced by replacing some foods with less nutritious ones or by slightly changing the method of preparation. For example, do not fry eggplants, but simmer in a minimum amount of oil, instead of sour cream fill, prepare an omelet mixture of eggs with the addition of water, and exclude cheese altogether. To the finished casserole, serve not sour cream, but low-fat yogurt or fresh vegetables.

Before baking, it is recommended to boil potatoes in salted water until half cooked or bring to readiness in a double boiler. So you save time, instead of 40-45 minutes, the casserole will be ready in 20-25 minutes. Like any casserole that contains potatoes, it is best to serve it warm or hot.

Eggplant Casserole with Potatoes and Tomatoes - Recipe with Photo

Ingredients:

- potatoes - 2 pcs;
- eggplant - 1 small;
- tomatoes - 3 pcs;
- eggs - 1 pc;
- sour cream - 100 gr;
- garlic - 2 cloves;
- vegetable oil - 2 tbsp. spoons;
- salt - add to taste;
- dried basil - 2-3 pinches;
- hard cheese - 50-70 gr;
- fresh herbs - for serving the finished dish.

How to cook with a photo step by step

Cut a small peeled eggplant into slices, then cut into segments or large cubes. Pour into a colander (sieve), salt with coarse salt, mix and leave for 10 minutes. Even if you have a little time to cook, do not skip this step, if the bitter juice does not drain, the eggplant will be bitter, which is not to everyone's taste. Just while you are doing other vegetables, eggplants will have time to give off bitterness.

Peel the potatoes, cut into slices and boil for a couple or in water until fully cooked.

Rinse eggplants under running water, squeeze lightly. Put in a frying pan, fry the eggplant slices in oil until tender (until soft).

Prepare the filling for the casserole. Beat the egg with sour cream, salt and spices. If the sour cream is very thick, dilute the filling with water to the desired consistency.

If desired, add a pinch of turmeric for brightness, grate garlic for flavor. Beat everything, salt to taste.




Take a suitable baking dish. Put the first layer of potatoes, add salt, sprinkle with basil (or any spices).

Place fried eggplant over potatoes. Close with a layer of potatoes. Also salt and season with spices.




Cut tomatoes into slices, put on vegetables. Salt the tomatoes, you can throw a couple of pinches of basil or pepper.

Pour prepared dressing over vegetables. Put the eggplant casserole in a hot oven, bake on the middle tier for 20-25 minutes, adjust the temperature to 200 degrees.

When the top of the casserole "grabs", becomes dense, remove from the oven, sprinkle with grated cheese and hold for about five more minutes until the cheese layer softens.

Eggplant, potato and tomato casserole is ready. It is better to serve it hot or warm, with sour cream, yogurt or supplement

Eggplant, Tomato, and Potato Casserole is fast enough to make, tastes great, and is easy to make. Most often, I serve this casserole as a side dish for meat dishes, but during the vegetable season I cook it for myself as an independent dish, especially in summer, when meat is not particularly desirable on hot days. If you replace ordinary hard cheese with Adyghe or mozzarella, you will get a completely different dish in taste and no less tasty than this.

To prepare a casserole with eggplant, tomatoes and potatoes, prepare the products according to the list. Wash vegetables, dry with paper towels.

Peel potatoes, cut into thin circles. Lightly grease a baking dish with butter.

Lay the potatoes in a baking dish.

Salt, pepper the potatoes, put a couple of pieces of butter on top. Preheat the oven to 180 degrees, cook the potatoes for 15 minutes. Do not turn on convection, we do not need a crisp.

While the potatoes are cooking, we need to cook the eggplants, otherwise they may become rubbery in the finished dish. Cut the eggplant into circles, roll in flour, fry for 1.5 minutes on both sides in a small amount of vegetable oil.

Put the eggplant on the potatoes, lightly salt and pepper.

Sprinkle the eggplant layer with grated hard cheese.

Cut the tomato into circles, put it on a layer of cheese.

Sprinkle the tomatoes with a layer of grated cheese and put in the oven for another 15 minutes.

Ready-made casserole with eggplant, tomatoes and potatoes is served as a side dish or as an independent dish.