Savory Eggplant and Tomato Bake Casserole

Instructions

1. Preheat oven to 190 degrees Celsius (375 Fahrenheit).
2. Slice the eggplant into 1 cm thick slices.
3. Dice the ripe tomatoes and onion into small pieces.
4. Mince the garlic clove finely.
5. Heat 10 ml of extra virgin olive oil in a skillet over medium heat.
6. Add diced onion and minced garlic to the skillet and cook until translucent, about 3 minutes.
7. Add diced tomatoes, dried oregano, salt, and black pepper to the skillet and simmer for 5 minutes.
8. Lightly brush a baking dish with remaining 5 ml olive oil.
9. Arrange a layer of eggplant slices in the baking dish.
10. Spread half of the tomato mixture evenly over the eggplant layer.
11. Add another layer of eggplant slices on top.
12. Spread the remaining tomato mixture over the second eggplant layer.
13. Sprinkle grated mozzarella cheese evenly on top of the casserole.
14. Cover the baking dish with aluminum foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10 minutes until cheese is golden and bubbly.
16. Let the casserole rest for 5 minutes before serving.