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Zucchini and eggplant casserole

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 2 zucchinis
  • 1 packet of sauce (Tomato al Gusto)
  • 1 pack of mozzarella
  • salt and pepper
  • nutmeg
  • Butter or margarine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the eggplant and zucchini, grease a medium-sized baking dish with butter or margarine, add half of the zucchini, then half of the eggplant on top, season with salt, pepper, and nutmeg, and repeat. Finally, pour the Tomato al Gusto packet over the dish and scatter the sliced ​​mozzarella on top. Bake in a preheated oven at 225°C for about 25 minutes. Cover with a lid or aluminum foil halfway through. Herb baguette or toasted bread is a good accompaniment.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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