Eggplant casserole with mushrooms

eggplant casserole
  • Preparation Time
    15 min
  • Cooking Time
    30 min
  • Servings

Very light and fast aubergine with mushrooms. An ideal meal if you do not respect the meat. 



    Solis 1

    Preheat the oven to 200 ° C.

    Solis 2

    Cut all the mushrooms, cherry tomatoes, pickles, onions into small pieces and put in a bowl.

    Solis 3

    Add pineapple, mayonnaise, tomato sauce, spices and all the bags to the bowl.

    Solis 4

    Cut eggplant into long, thin slices.

    Solis 5

    Grease the baking dish with oil. Put the first layer with eggplant, cover thoroughly and sprinkle with salt and a little oil. Then put on top all the mass that is in the bowl. And then cover the remaining eggplant slices on top.

    Solis 6

    Bake everything at 180 ° C for about 15-20 minutes.

    Solis 7

    Grate all the cheese. Apply on top of the casserole and bake for another 10 minutes.


    You can put zucchini or zucchini instead of eggplant. If you want the ingredients to be crispier, they can be lightly fried in a pan before placing them in the oven, except for eggplant. Enjoy your meal!

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