Ingredients:

2 eggplants

1 teaspoon salt

1 onion, finely chopped

Olive oil

1 green sweet pepper, chopped

3 cloves of garlic, minced

1 tomato, chopped

Black pepper (to taste)

1 tablespoon tomato paste

Basil (to taste)

Paprika (to taste)

100 grams cheese (mozzarella, cheddar, or your choice), grated

Instructions:

Prepare the Eggplants:

Preheat your oven to 200°C (400°F).

Wash and slice the eggplants into rounds, about 1 cm thick.

Lay the slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 20 minutes to draw out excess moisture and bitterness. Pat the slices dry with a paper towel.

Cook the Vegetables:

In a large skillet, heat a drizzle of olive oil over medium heat.

Add the chopped onion and cook until translucent.

Add the chopped green sweet pepper and minced garlic. Sauté for a few more minutes until the pepper softens.

Stir in the chopped tomato, black pepper, tomato paste, basil, and paprika. Cook for another 5-7 minutes until the mixture is well combined and slightly thickened.

Assemble the Casserole:

In a baking dish, arrange a layer of eggplant slices on the bottom.

Spread a layer of the vegetable mixture over the eggplant slices.

Continue layering eggplant and vegetable mixture until all ingredients are used, finishing with a layer of eggplant on top.

Add Cheese and Bake:

Sprinkle the grated cheese evenly over the top layer.

Drizzle a little olive oil over the cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.

Serve:

Let the casserole cool for a few minutes before serving. Garnish with additional basil or parsley if desired.

Enjoy your delicious and easy eggplant casserole!