Recipe (english)  ·  Rezept (deutsch)

Aubergine Zucchini Casserole

Aubergine Zucchini Casserole

Boil the jacket potatoes. Preheat oven to 180°. Halve aubergines and courgettes lengthwise. Cut into 1/2 cm wide slices. Sprinkle with salt, leave to infuse for approx. 30 minutes. Dab with kitchen paper. Heat 3 tablespoons of olive oil in a pan, fry the eggplants until translucent, drain on kitchen paper. Heat 2 tbsp oil in the pan. Fry the zucchini slices until glazed. Drain onto kitchen paper. Fill tomato cubes with sauce in a bowl. Finely dice the onions and garlic. Steam in 1 tablespoon olive oil until glassy. Season with freshly ground pepper, salt and Italian herbs. Stir the onions into the tomatoes. Put a thin layer of tomatoes into a casserole dish. On top aubergines, mozzarella cubes, courgettes, tomatoes and finely grated mountain cheese. Bake the casserole for approx. 15 minutes at 180° on the middle shelf. Peel and quarter the potatoes and fry them in olive oil. Season with pepper, salt and herbs from Provence and serve as a side dish.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
403 kcal
46 g
19 g
17 g

(C)opyright by Marions Kochbuch