Easy Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 large italian eggplant
1 large onion
1 (28 ounce) can crushed tomatoes
3 slices dry whole whole wheat bread
1 teaspoon dried rosemary, rubbed
1 teaspoon rubbed sage
2 tablespoons olive oil
salt and pepper
200 g old cheddar cheese, grated

Preparation

Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
Salt them heavily, cover with another plate and weight.
Leave for 1/2 to one hour.
Cut the bread into cubes.
Peel and chop the onion.
Saute the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
Rinse and gently squeeze dry the eggplant.
Cut it in to 1 cm cubes and saute them, with the onion, in the remaining olive oil, until the eggplant is tender.
Add the tomatoes and simmer for a few minutes.
Mix into the toasted bread cubes in the lasagne pan.
Top with the grated cheese.
Bake at 350\u00b0F for 30 minutes.