John Myers
Ingredients for 4 servings:
- 1 zucchini
- 1 eggplant(s)
- 6 tomatoes
- 3 balls of mozzarella
- 1 lemon(s)
- 6 sprigs basil
- 8 tbsp olive oil
- some salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour
cold enjoyment for warm days
Wash the zucchini and cut into thin slices. Wash the eggplant and also cut into equally thin slices. Then lightly salt the eggplant slices and let them sit in a bowl for about 30 minutes, then pat dry. Heat 2 tablespoons of oil in a pan and fry the vegetable slices until golden brown. Remove, drain, and let cool. Wash and trim the tomatoes and cut into thin slices. Drain the mozzarella and also cut into thin slices. Now alternate the eggplant, zucchini, tomatoes, and mozzarella in a baking dish. Wash the basil, pick off the leaves, and chop them. Halve the lemon and squeeze out the juice. Mix 6 tablespoons of olive oil with the juice to make a dressing, season with pepper and salt, and stir in the chopped basil. Spread the dressing evenly over the casserole. Fresh baguette goes best with this.
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