Tomato & Eggplant Casserole

Name: Tomato & Eggplant Casserole
Total time: 2700 s
Yield: 3-4 people
Cuisine: American
Ingredients: 6 Eggplants; 4 Tomatoes; 2 tbsp Olive oil; 2 tbsp Minced garlic; 5 Sliced bacon / Sausages / Ham; 4 tbsp Mentsuyu sauce stock (3x concentrated); Salt and Pepper; 2 cups Shredded cheese; Dry basil

Nao @cook_27227581

Easy and yummy!

Nao @cook_27227581

Easy and yummy!

Saved

Ingredients

45 min

3-4 people

6Eggplants
4Tomatoes
2 tbspOlive oil
2 tbspMinced garlic
5Sliced bacon / Sausages / Ham
4 tbspMentsuyu sauce stock (3x concentrated)
Salt and Pepper
2 cupsShredded cheese
Dry basil

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Steps

45 min

1

Cut eggplants and tomatoes into semicircular slices, about 1/2” thick. Put the eggplant in water for over 5 min to remove scums
2

Heat up olive oil in a pan and stir fry minced garlic and cut bacon. Add eggplant and stir fry until soft. Add tomato, salt and pepper, and Mentsuyu soup stock. Mix.
3

Transfer into Pyrex (9x13”) and sprinkle shredded cheese and dry basil
4

Put it into oven and bake with 350F for 25 min