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.
1
Peel the eggplants and zucchini, slice them into rings, and lightly fry in olive oil on both sides.
- Eggplant: 2 pieces
- Baby courgettes: 2 pieces
2
Peel the tomatoes and cut them into rings.
- 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).
- Spices: to taste
- Spices: to taste
4
Beat the egg with milk (cream) and mix it with grated cheese.
- 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.
- Milk: 100 ml
- Cheese: to taste
