Delicious and Easy Russian Eggplant Casserole Recipe

This Russian Eggplant Casserole is a tasty and satisfying dish that combines the flavors of eggplant, tomatoes, and cheese. It is easy to prepare and makes a perfect vegetarian main course or side dish. With a crispy breadcrumb topping and a creamy filling, this casserole is sure to become a family favorite. The combination of flavors and textures in this dish will surely impress your guests. This recipe is a great way to enjoy the rich flavors of Russian cuisine.

Ingredients

• 2 large eggplants
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1/4 cup tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped

Directions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants into 1/2-inch thick slices. Place the slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. Bake the eggplant slices for 15 minutes, or until they are slightly browned and softened. Remove from the oven and set aside.
4. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic and cook until they are softened and lightly browned.
5. Add the diced tomatoes, tomato paste, thyme, oregano, paprika, salt, and pepper to the skillet. Stir well to combine all the ingredients. Cook for 5 minutes, or until the sauce is slightly thickened.
6. In a greased baking dish, arrange half of the eggplant slices in a single layer. Spread half of the tomato sauce over the eggplant slices.
7. Sprinkle half of the shredded mozzarella and grated Parmesan cheese over the sauce.
8. Repeat the layers with the remaining eggplant slices, tomato sauce, and cheeses.
9. In a small bowl, mix together the breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
10. Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
11. Remove from the oven and let it cool for a few minutes before serving.
12. Garnish with additional chopped parsley, if desired. Serve hot and enjoy!

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