2020-08-13 / test@t

Zucchini and eggplant casserole

Light vegetable dish. Can be used as an independent dish. Also suitable as a side dish with meat, poultry or fish.

Ingredients

young zucchini 3 pcs.
eggplant 3 pcs.
tomatoes 4 pcs.
cheese 200 g
garlic cloves 4 pcs.
salt 2 pinch (s)
ground black pepper 2 pinch (s)
vegetable oil 1 tbsp

STEP-BY-STEP COOKING RECIPE

Step 1

Wash the zucchini, dry with a paper towel, cut off the ends on both sides. Slice the zucchini lengthwise into thin slices.

Step 2

Wash and dry the eggplants. Cut off the ends and also cut lengthwise into thin slices.

Step 3

Wash the tomatoes, dry, cut into thin circles. Peel the garlic, grate on a fine grater.

Step 4

Grate cheese on a fine grater., Combine with garlic, mix. Grease a baking dish with oil. Put a layer of zucchini, add a little salt and pepper, sprinkle with half of the garlic-cheese mass. Next, lay out a layer of tomatoes. Put a layer of eggplant on top of the tomatoes, season with salt and pepper and sprinkle with the remaining half of the cheese and garlic. Cover the tin with foil and place in the oven, preheated to 180 ͦ C, and bake for 30 minutes. Then carefully remove the foil and put the form in the oven for another 10 minutes.

Preparation time

15m

Cooking time

40m

Servings

Catalog