Eggplant Casserole(Argentina)
A hearty Argentine eggplant casserole layered with cheese and topped with tomato and catsup, offering savory and slightly sweet flavors perfect for vegetarian or family meals.
Ingredients
Instructions
- Peel the eggplant, slice it, and place in a pan with a lid with oil, sliced onion, crushed garlic, salt, pepper, and sugar.
- Cook over medium heat, covered, until the eggplant changes color, about 20 to 25 minutes.
- Peel and chop the tomatoes and set aside.
- In a casserole, layer the cooked eggplant slices, a layer of grated cheese, and 1 tablespoon of chopped tomato.
- Repeat layers as desired, ending with a layer of cheese on top.
- Spread catsup over the top layer of cheese.
- Bake at 350°F (180°C) for 1 hour until bubbly and golden.
Nutrition & Diet Analysis (per serving)
500
kcal
25% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).