The tastiest version of eggplant casserole for dinner

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If you're looking for a new way to cook eggplant, a casserole with this vegetable will be a great option. The dish combines the delicate texture of eggplant and the aroma of cheese, tomatoes and spices. Perfect for dinner when you want something light but hearty.

To make eggplant casserole you will need:

• 2 medium eggplants
• 3 tomatoes
• 150 g of hard cheese
• 2 cloves of garlic
• 1 onion
• 3 tablespoons of oil
• Salt, pepper, herbs de Provence to taste

Start by slicing the aubergines and sprinkling them with salt, leaving them for 20 minutes to get rid of the bitterness. Then rinse them under water and dry. Tip: fry the eggplants in a pan until golden brown – this will add additional flavor to the casserole, but you can also skip this step if you need a lower-calorie option.

Fry the onion in a separate pan until transparent, add chopped tomatoes and garlic. Mix everything with the spices and leave to simmer for a few minutes.

Place the eggplants, vegetable mixture and cheese in layers in a baking dish. Bake at a temperature of 180°C for about 25-30 minutes, until the cheese forms an appetizing crust.