Eggplant and Zucchini Vegetable Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 2 zucchini
- 400 g tomatoes, chunky, from the can
- 250 g mozzarella
- 1 bunch basil
- 20 g pine nuts
- 50 g parmesan cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the eggplant and zucchini into approx. 0.5 cm thick slices, mix with a little salt and let stand for approx. 10 minutes. The salt sees the water from the vegetables.
- Dab the vegetable slices a little if necessary and fry in a pan on both sides.
- In the meantime, season the tomatoes with salt and pepper. Cut the mozzarella into very thin slices, wash and roughly chop the basil. Roast the pine nuts in a pan without oil and chop them into small pieces.
- Layer everything in a baking dish or cake tin. Start with eggplant slices, then the tomato pieces, then mozzarella, basil, zucchini slices, tomato pieces, pine nuts, mozzarella, basil, etc., until everything is used up. At the end there should be sliced vegetables, mozzarella or chopped tomatoes, but not basil. Rub the parmesan over the casserole.
- Now put in the preheated oven at 180 ° C for about 30 minutes, then serve.
- Tip: The dish can be varied as desired, e.g., through different vegetables, with or without nuts, with or without fish or meat,
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