Tomato & Eggplant Casserole
Easy and yummy!
Open in Cookpad AppSteps
- 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
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https://cookpad.wasmer.app/us/recipes/14015830
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