Eggplant Parmesan with Brie Cheese

Name: Eggplant Parmesan with Brie Cheese
Total time: 30 min
Yield: 6
Ingredients: 3 tablespoons of olive oil; 1 medium onion (100 g), finely chopped; 4 cloves of garlic, minced; 2 cans of tomato pulp (400 g); 1 tablet of vegetable broth (12 g); 1 tablespoon of dried oregano; 2 medium eggplants (500 g), with skin, cut into thin slices lengthwise; 200 g of Brie cheese, coarsely grated

1
3 tablespoons of olive oil
2
1 medium onion (100 g), finely chopped
3
4 cloves of garlic, minced
4
2 cans of tomato pulp (400 g)
5
1 tablet of vegetable broth (12 g)
6
1 tablespoon of dried oregano
7
2 medium eggplants (500 g), with skin, cut into thin slices lengthwise
8
200 g of Brie cheese, coarsely grated

Ingredients

1
3 tablespoons of olive oil
2
1 medium onion (100 g), finely chopped
3
4 cloves of garlic, minced
4
2 cans of tomato pulp (400 g)
5
1 tablet of vegetable broth (12 g)
6
1 tablespoon of dried oregano
7
2 medium eggplants (500 g), with skin, cut into thin slices lengthwise
8
200 g of Brie cheese, coarsely grated

Directions

1
Preheat the oven to 250°C (very hot)
2
In a medium frying pan, heat the olive oil over high heat
3
Add the onion and garlic and sauté, stirring occasionally with a wooden spoon, until the onion is soft (approximately 2 minutes)
4
Add the tomato pulp with its liquid, vegetable broth tablet, and oregano and cook, stirring and mashing with the wooden spoon, until the tomato is very soft (approximately 3 minutes)
5
Add the eggplant, cover, and cook over medium heat until it's soft (approximately 5 minutes)
6
Transfer to a plate
7
In a 22 cm x 29 cm baking dish, alternate layers of eggplant, sauce, and Brie cheese, ending with the cheese
8
Cover with aluminum foil
9
Bake the casserole in the preheated oven until the cheese is completely melted (approximately 10 minutes)
10
Serve immediately
11
195 calories per serving