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Potato casserole with eggplant and tomato sauce

Posted date : 30.01.2016 In Main dishes, Vegetables

This casserole Recipe shared Olya (oldeg). I must say that casserole just super delicious, juicy, satisfying and easy to prepare. I advise everyone:)

Ingredients

Potatoes — 7

Eggplant — 2

Bulb — 1

Garlic — 3 cloves

Cheese — 100 g

Canned tomatoes (or 4 tomatoes +150 ml of water) — 1 bank

Dried basil — to taste

salt — to taste

Pepper — to taste

Note

1. Eggplant mine, cut into circles or plates, fill with water and leave to stand for 15 minutes. Then the water is drained, mugs obsushivayut eggplant and fry in vegetable oil on both sides. Fried circles spread on a paper towel and remove the excess fat.

2. potatoes cleaned, cut into slices.

3. The boiling water omit the potatoes for 5 minutes, take out and allowed to cool. Onions and garlic are finely chopped and fry in vegetable oil until golden brown. If you have canned tomatoes, then add them whole with liquid. If using fresh tomatoes, then chop them finely, add water, can be a bit of ketchup and add to the onions and garlic. Simmer 5 minutes, salt, pepper and add basil.

4. Grate cheese. In a baking dish spread a bit of tomato sauce, then turn spread the eggplant and potatoes. Pour remaining tomato sauce and sprinkle with cheese. Send the form in the preheated to 180 — 200 degrees oven for 30 minutes.

Translated by site: chocolate-kiss.ru