Casserole with Eggplants

Recipe from Lily Moore
Casserole with Eggplants
Cooking time: 50 min
Servings 2
If you love vegetables but do not know how to diversify them in your daily ration — this recipe is for you!


  • Eggplant
    1 piece
  • Olive oil
    3 tbsp
  • Salt
    to taste
  • Onion
    1 piece
  • Garlic
    1 clove
  • Dried tomatoes
    8 pieces
  • Black pepper
    to taste
  • Red wine
    3,4 fl. oz
  • Diced tomatoes
    14,1 oz
  • White beans
    14,1 oz
  • Sheep's milk feta
    3,5 oz
  • Pickled peppers
    4 pieces

Nutrition facts per serving

  • Calories

    510 kcal

  • Protein

    20 g

  • Fat

    32 g

  • Carbohydrates

    28 g


  • After you wash the eggplant, cut it lengthwise into slices. Add some oil and fry in a grill pan. Peel and chop the garlic and onion and fry. Add dried tomatoes. Then add canned tomatoes, red wine and simmer for about 12 minutes.

  • Drain the liquids from the white beans, rinse if necessary. Break the feta into crumbs.

  • Cover the baking dish with eggplant slices, pour sauce and beans, then add some pepper. Lay out layer by layer until all the ingredients are in the baking dish. Pour the sauce and feta at the end. Bake your casserole for 30 to 35 minutes at 392℉.


  • Sprinkle with parsley before serving.

Bon Appetit!

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