Vegetable Casserole with Eggplant and Zucchini
Main Dishes • European
Description
Vegetable casserole with eggplant and zucchini
Ingredients
- Eggplants 2 pieces
- Young zucchini 2 pieces
- Tomatoes 3 pieces
- Spices to taste
- Milk 5 fl oz
- Chicken Egg 1 piece
- Cheese Spread to taste
Step-by-Step Guide
Step 1
Peel the eggplants and zucchini, cut them into rings, and lightly fry them in olive oil on both sides.
Step 2
Remove the skin from the tomatoes and cut them into rings as well.
Step 3
Grease a baking dish with oil. Arrange the vegetable rings. Add salt. Sprinkle with freshly ground black pepper. Dust with dried herbs (basil, tarragon, parsley).
Step 4
Beat the egg with the milk (or cream) and mix with grated cheese.
Step 5
Pour the milk-cheese mixture over the vegetables and place in a preheated oven for 25 minutes.
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