Vegetable Casserole with Mushrooms
by Editorial Staff
Eggplant, potato, onion, and mushroom casserole with tomato sauce and cheese will become a popular dish on your table, so be sure to memorize the recipe so that you can repeat this dish if the opportunity arises. The set of products is simple, and the result will delight many, especially those who love vegetables baked in the oven.
Ingredients
- Eggplant – 300 g
- Champignon mushrooms – 200 g
- Potatoes – 200 g
- Onions – 100 g
- Tomatoes – 300 g
- Fresh parsley – to taste
- Hard cheese – 50 g
- Salt to taste
- Vegetable oil – for frying
Directions
- Fry the mushrooms cut into slices in vegetable oil. Salt to taste.
- Cut the eggplants into slices and fry in vegetable oil until golden brown.
- Fry the onion, cut into half rings. Put a layer of eggplant in a baking dish, then a layer of mushrooms and onions.
- Peel the potatoes cut them into thin circles, and put them in the next layer. Pass the tomatoes through a juicer and mix with chopped herbs.
- Pour potatoes with mushrooms, onions, and eggplants with tomato sauce. Rub cheese on top. Put vegetables with mushrooms in the oven and bake. Set the oven temperature to 180-190 degrees.
- After 40 minutes, the vegetable casserole with mushrooms is ready, the cheese crust has become golden brown. Serve the casserole with potatoes, mushrooms, and eggplant to the table to treat everyone.
Bon Appetit!
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