Also known as: Eggplant Casserole
Recipe Details:Eggplant casserole is a very tasty and filling dish that is diabetic-friendly and very rich in flavor. This recipe doesn’t involve the use of any meat, although minced meat of your choice can be added as well. You can use any hard cheese for cooking this eggplant casserole, but we recommend to use smoked cheese.
- Eggplants – 3
- Tomatoes – 6
- Cabbage – half a head
- Bell pepper – 3
- Onion – 2
- Carrot – 1
- Sour cream – 1 cup
- Egg – 2
- Smoked cheese – ½ lb.
- Tomato paste – 2 tbsp.
- Almond flour – 2 tbsp.
- Salt and black pepper – to taste
- Vegetable oil – to taste
Recipe Directions:Step 1
Grate the carrots on a coarse grater, cut the bell pepper and cabbage into strips. Cut eggplant into slices and onion into cubes.
Heat vegetable oil in a frying pan. Salt the eggplants and fry until golden brown.
Fry carrots with onions until soft, then add cabbage, bell pepper, salt and ground black pepper. Cook for 5 minutes, then add tomato paste and simmer for another 5 minutes.
Put the eggplants to the bottom of the deep baking dish. Cut the tomatoes into slices and put them on the eggplants.
Put half of the cabbage with the rest of the vegetables on the tomatoes. Sprinkle with grated cheese on top.
Beat the eggs and add sour cream, flour, salt and pepper to them. Pour this mix over the content of the baking dish.
Repeat all layers.
Preheat oven to 390 F. Put the baking dish in the oven and bake the casserole for about 45 minutes.
Remove the ready casserole from the oven and let it cool a little. Serve and enjoy!
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