Vegetable casserole with eggplants and zucchini

4 servings

30 minutes

Vegetable casserole with eggplants and zucchini is a harmony of flavors where the softness of baked vegetables combines with a delicate creamy cheese sauce. This recipe has roots in European cuisine, where vegetable dishes are valued for their lightness and richness. Eggplants add a subtle bitterness, zucchinis provide a tender texture, and tomatoes add juiciness. Spices like basil and tarragon enhance the dish's aroma, making it even more exquisite. The casserole is perfect for a family dinner or cozy lunch and can also serve as a wonderful side dish to meat or fish dishes. It's simple to prepare but surprisingly rich and flavorful, like a summer garden in every bite.

Energy value per serving

• Calories: 114.6
• Proteins: 5.3g
• Fats: 3.2g
• Carbohydrates: 15.9g

Ingredients

• Eggplants: 2 pc
• Young zucchini: 2 pc
• Tomatoes: 3 pc
• Spices: to taste
• Milk: 100 ml
• Chicken egg: 1 pc
• Cheese: to taste

Cooking steps

1. Peel the eggplants and zucchini, slice them into rings, and lightly fry in olive oil on both sides.

   Required ingredients:

   • Eggplants: 2 pieces
   • Young zucchini: 2 pieces

2. Peel the tomatoes and cut them into rings.

   Required ingredients:

   • Tomatoes: 3 pieces

3. Grease the mold with oil. Place the vegetable rings. Add salt. Sprinkle with freshly ground black pepper. Dust with dried herbs (basil, tarragon, parsley).

   Required ingredients:

   • Spices:  to taste
   • Spices:  to taste

4. Beat the egg with milk (cream) and mix it with grated cheese.

   Required ingredients:

   • Milk: 100 ml
   • Chicken egg: 1 piece
   • Cheese:  to taste

5. Pour the milk-cheese mixture over the vegetables and send them to a preheated oven for 25 minutes.

   Required ingredients:

   • Milk: 100 ml
   • Cheese:  to taste