Eggplant casserole with cottage cheese
Ingredient List (2 People)
750 g of eggplant
1 clove of garlic
1 can of chopped tomatoes (400 g)
1 teaspoon of oregano
200 g of cottage cheese
100 ml of low-fat milk
2 tablespoons of freshly grated Parmesan cheese
1/2 teaspoon of oil
Salt and pepper
Preparation:
Preheat the oven to 200 degrees (180 degree fan oven).
Wash, clean and slice the aubergines.
Spread on a baking sheet lined with parchment paper and fry in a hot oven (center) on both sides for 5 minutes.
Take out and let cool a little.
Meanwhile, peel the garlic and press it into a bowl.
Add the tomatoes and season with oregano, salt and pepper.
Mix the ricotta in a second bowl with the milk and Parmesan.
Brush a saucepan with oil and smooth out a third of the tomato sauce.
Spread a third of the aubergines and season with salt and pepper.
Spread with a third of the ricotta mixture.
Repeat this sequence until all ingredients are used up.
Bake the casserole in the oven at 200 degrees (center) for about 30 minutes.
Nutritional values per Person
16g carbohydrates 25g proteins 14g fats 297 kcal