Zucchini and Eggplant Casserole
by Editorial Staff
The casserole is delicious. Can be cooked from eggplant or zucchini alone. But I really like it when there are both.
Ingredients
- Medium eggplants – 2 pcs.
- Medium zucchini – 1 pc.
- Boiled ham – 200 g
- Champignons – 120-150 g
- Onions – 1 pc.
- Garlic – 2 cloves
- Parsley – 2 tablespoon chopped spoons
- Salt
- Ground black pepper
- Butter – 50 g
- Eggs – 2
- Sour cream 20% – 3 tbsp
- Hard cheese – 100g
- Flour for breading
- Vegetable oil for frying
Directions
- Cut eggplants and zucchini lengthwise into wide slices. Young vegetables do not need to be peeled. Dip the eggplants and zucchini in flour and fry in vegetable oil. It can be fried without flour but tastes better for a casserole with flour. Place on paper towels to absorb excess oil. Allow cooling. This can be done in advance.
- Cut the ham into small cubes. Wipe the mushrooms with a damp cloth and cut into small cubes. Also, chop the onion finely. Press the garlic through a press. Chop the parsley finely. Grate cheese on a coarse grater.
- Fry onions in butter, add garlic, mushrooms, and fry, stirring occasionally, for 7 minutes. Season with salt and pepper. Add ham and fry for another 5 minutes. At the end add half of the cheese and herbs (leave some herbs) and stir until the cheese is melted. The filling is ready.
- Spread the fillings on the edge of the squash or eggplant slices on a spoon and roll.
- Put the finished rolls in a single layer in a heat-resistant dish or baking sheet. From beaten eggs and sour cream, prepare the dressing and pour over the rolls.
- Sprinkle with the remaining cheese on top. Cook the zucchini and eggplant casserole in the oven for 20 minutes at 180 ° C.
- The cheese should be browned on top. Sprinkle the cooked casserole with the remaining herbs.
- Zucchini and eggplant casserole is delicious hot and cold.
Bon Appetit!
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