Baked Romy Eggplant Casserole

Name: Baked Romy Eggplant Casserole
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium Onion diced; 90 grams Button mushrooms sliced; 3 tbsp Tomato paste; 1/2 tsp Pepper; 1 tsp Dried oregano; 8 oz Water; 150 grams Romy cheese crumbled; 400 grams Eggplant slices; 1/2 tsp Salt; 3 each Garlic cloves sliced or minced; 25 grams Bread crumbs

malooki @cook_3584557

In my endeavor to healthier eating I decided to venture into new recipes to meet caloric intake and remain very healthy. I came up with this recipe in the search for a baked eggplant dish.

malooki @cook_3584557

In my endeavor to healthier eating I decided to venture into new recipes to meet caloric intake and remain very healthy. I came up with this recipe in the search for a baked eggplant dish.

Saved

Ingredients

40 mins

4 servings

1 mediumOnion diced
90 gramsButton mushrooms sliced
3 tbspTomato paste
1/2 tspPepper
1 tspDried oregano
8 ozWater
150 gramsRomy cheese crumbled
400 gramsEggplant slices
1/2 tspSalt
3 eachGarlic cloves sliced or minced
25 gramsBread crumbs

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Steps

40 mins

1

Preheat oven to 200c degrees
2

In pan dry sauté onion, mushrooms, salt/pepper and garlic cloves until soft around 5 minutes.
3

Add water, oregano, and tomato paste and simmer for 5 to 10 minutes, adding bread crumbs at very end
4

Layer casserole dish with eggplant slices, half of the sautéed sauce, half of the romy cheese and repeat.
5

Bake at 200c degrees for 20 minutes let sit for 5 minutes before serving
6

Romy cheese can be substituted with other hard cheeses such as romano, manchengo.