Baked zucchini and eggplant

Ingredients for 4 servings:

• 3 zucchinis
• 3 eggplant(s)
• 200 g feta cheese
• 200g mozzarella
• 5 tomatoes
• 2 onions
• Salt
• pepper
• basil
• n. B. cheese, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the zucchini and eggplant. Slice lengthwise and fry briefly on both sides. Then set aside on kitchen paper, as both absorb fat well during frying. Cut the feta cheese and mozzarella into thumb-thick pieces, about as long as the zucchini and eggplant are wide. Ideally, wrap the zucchini slices around the feta cheese and the eggplant slices around the mozzarella (but this is a matter of taste). Place the rolls side by side in a baking dish. Wash the tomatoes and peel the onions. Chop them into small pieces and fry them together. If desired, you can peel the tomatoes first. Season the tomato and onion sauce with salt, pepper, and plenty of basil and pour it over the zucchini and eggplant rolls in the baking dish. Sprinkle everything with grated cheese (amount to taste). Bake in a preheated oven at 180°C until the cheese is browned to your liking.