Eggplant and zucchini casserole
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Eggplant and zucchini casserole

1. Eggplant - 1 PC.
2. Zucchini - 1 PC.
3. Chicken egg - 3 PC.
4. Milk - 2 Art.
5. Fresh - 2 Art.
6. Hard cheese - 4 tbsp
7. Vegetable oil - 4 tbsp
8. Salt - 4 tbsp
9. Nutmeg - 1 Tsp

How to cook deliciously - Eggplant and zucchini casserole

1. Stage

Cut the eggplant in half circles and fry in vegetable oil.

1. Stage. Eggplant and zucchini casserole: Cut the eggplant in half circles and fry in vegetable oil.

2. Stage

Dice the zucchini. Place half of the zucchini in the mold.

1. Stage. Eggplant and zucchini casserole: Dice the zucchini. Place half of the zucchini in the mold.

3. Stage

Arrange the fried eggplant.

1. Stage. Eggplant and zucchini casserole: Arrange the fried eggplant.

4. Stage

Pour the rest of the zucchini on top.

1. Stage. Eggplant and zucchini casserole: Pour the rest of the zucchini on top.

5. Stage

Mix the egg with the milk.

1. Stage. Eggplant and zucchini casserole: Mix the egg with the milk.

6. Stage

Add lemon juice, salt and nutmeg.

1. Stage. Eggplant and zucchini casserole: Add lemon juice, salt and nutmeg.

7. Stage

Pour the filling into the mold.

1. Stage. Eggplant and zucchini casserole: Pour the filling into the mold.

8. Stage

Sprinkle grated cheese on top. Bake in the oven for about 30 minutes. Serve hot to the table.

1. Stage. Eggplant and zucchini casserole: Sprinkle grated cheese on top. Bake in the oven for about 30 minutes. Serve hot to the table.