Baked Eggplant with Tomatoes (Baked Eggplant Casserole)

1. 1 Eggplant≈ $4.33 per kg 30 g
2. 2 Tomatoes≈ $4.67 per kg 200 g
3. 3 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 110 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Dry red winepack 750 ml ≈ $9.00 40 ml
7. 7 Hard cheesepack 200 g ≈ $2.64 25 g
8. 8 Fresh basilpack 30 g ≈ $2.50 8 g
9. 9 Nutmeg 30 g
10. 10 Ground black pepper 1 g
11. 11 Sunflower oil 10 ml
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice eggplants¹ into long thin strips, sprinkle with salt, and let sit for 25–30 minutes

2. Rinse the eggplants¹ to remove excess salt, pat dry⁶, and fry in oil for 2 minutes per side

3. Cube the remaining eggplant¹, slice tomatoes², finely chop onion⁵ and garlic⁴

4. In a pan with oil, fry the onion⁵ and eggplant¹ cubes for 5 minutes

5. Add tomatoes², garlic⁴, white wine, salt, and pepper; bring to a boil, then simmer for 15 minutes

6. Stir in basil, simmer for 1 more minute, then remove from heat

7. Lightly grease a baking dish, then layer a third of the eggplant¹ strips on the bottom