Name: Turkish Eggplant Casserole with Tomatoes
Total time: PT5400.0S
Yield: 4
Ingredients: 2 Eggplant; 1/2 teaspoon Sea Salt; as needed Extra-Virgin Olive Oil; 1 Yellow Onion; 2 clove Garlic; 1/4 teaspoon Crushed Red Pepper Flakes; 2 tablespoon Fresh Parsley; 1 can Diced Tomatoes; 1 dash Ground Cinnamon

This dish, called Imam Bayildi, is baked with tomatoes, garlic, and herbs and served room temperature in a lasagna-like slab. One slice is so decadent and delicious in its simplicity, you might almost forget about your old friend from across the Aegean, Eggplant Parmesan.

Low-Fat

Oven

Bakes & Casseroles

Budget-Friendly

Intermediate

Turkish Eggplant Casserole with Tomatoes

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Eggplant

Sea Salt

teaspoon

Extra-Virgin Olive Oil

as needed

Yellow Onion

Garlic

clove

Crushed Red Pepper Flakes

Fresh Parsley

tablespoon

Diced Tomatoes

Ground Cinnamon

dash

Stove

Preheat the oven to 350 degrees F (180 degrees C).

Lightly salt the slices of {@0:} and allow to stand for 20 minutes. Pat the slices dry and set aside.

Lightly salt the slices of Eggplant (2 N/A) and allow to stand for 20 minutes. Pat the slices dry and set aside.

Lightly salt the slices of Eggplant (2) and allow to stand for 20 minutes. Pat the slices dry and set aside.

Heat a thin layer of {@0:} in a large ovenproof skillet. Pan-fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. And more oil as necessary between batches so the eggplant doesn't burn. Transfer the eggplant to a plate.

Heat a thin layer of Extra-Virgin Olive Oil ( as needed) in a large ovenproof skillet. Pan-fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. And more oil as necessary between batches so the eggplant doesn't burn. Transfer the eggplant to a plate.

Heat a thin layer of Extra-Virgin Olive Oil (as needed) in a large ovenproof skillet. Pan-fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. And more oil as necessary between batches so the eggplant doesn't burn. Transfer the eggplant to a plate.

Add the {@0:} to the skillet and saute over medium heat until soft, 5 minutes.

Add the Yellow Onion (1 N/A) [Diced] to the skillet and saute over medium heat until soft, 5 minutes.

Add the Yellow Onion (1) to the skillet and saute over medium heat until soft, 5 minutes.

Add the {@3:}, {@0:}, {@2:}, and {@1:}. Cook for one minute more, until fragrant.

Add the Garlic (2 clove) [minced], Crushed Red Pepper Flakes (1/4 teaspoon), Sea Salt (1/2 teaspoon), and Ground Cinnamon (1 dash). Cook for one minute more, until fragrant.

Add the Garlic (2 clove), Crushed Red Pepper Flakes (1/4 teaspoon), Sea Salt (1/2 teaspoon), and Ground Cinnamon (1 dash). Cook for one minute more, until fragrant.

Carefully pour in the {@0:} and simmer until thickened slightly, about 5 minutes. Remove from the heat and stir in the {@1:}.

Carefully pour in the Diced Tomatoes (1 can) and simmer until thickened slightly, about 5 minutes. Remove from the heat and stir in the Fresh Parsley (1 tablespoon).

If you're using a skillet, transfer 3/4 of the sauce to a bowl. Arrange one layer of eggplant, evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce.

Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced.

Allow to sit for 10 minutes before cutting into it. Garnish with the remaining {@0:} and serve warm or at room temperature. Enjoy!

Allow to sit for 10 minutes before cutting into it. Garnish with the remaining Fresh Parsley (1 tablespoon) and serve warm or at room temperature. Enjoy!

Turkish Eggplant Casserole with Tomatoes

5.0

1HR 30MINS

$0.67

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Tags

Want to rate or review this recipe?