This casserole with zucchini and aubergine harmonizes as a side dish with schnitzel, steak or chicken legs. Cut the zucchini and aubergine into thin slices. Cut large slices in half. Sprinkle zucchini and aubergine with salt. Allow to steep for a few minutes. Preheat baking oven to 200° C. Dice the onions. Sauté in 4 tsp. oil. Press and add the garlic. Take it off the stove. Boil the tomatoes with water, skin and chop coarsely. Season with salt and pepper. Finely chop rosemary and mix in. Dry courgettes and eggplants with paper. Distribute 20 g breadcrumbs flour in an ovenproof dish. Alternate zucchini and aubergine with tomatoes in the casserole dish. Cut the mozzarella into slices, halve and spread over them. Sprinkle the casserole with 20 g breadcrumbs flour. Sprinkle 1 teaspoon of oil on top. Cover the casserole with rosemary as desired. Bake on the middle rack for 25 minutes.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
471 kcal
34 g
17 g
29 g

(C)opyright by Marions Kochbuch