Eggplant and zucchini vegetable casserole

Ingredients for 4 servings:

• 2 eggplant(s)
• 2 zucchinis
• 400 g tomatoes, chopped, from the can
• 250g mozzarella
• 1 bunch of basil
• 20 g pine nuts
• 50 g Parmesan
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

an interpretation of Parmigiana – a delight both hot and cold and with many possibilities

Cut the eggplant and zucchini into slices about 0.5 cm thick, toss with a little salt, and let stand for about 10 minutes. The salt will absorb the water from the vegetables. Pat the vegetable slices dry as needed and fry in a pan on both sides. Meanwhile, season the tomatoes with salt and pepper. Cut the mozzarella into very thin slices, wash the basil, and roughly chop it. Toast the pine nuts in a pan without oil and chop them finely. Layer everything in a baking dish or pie plate. Start with the eggplant slices, then the tomato pieces, then mozzarella, basil, zucchini slices, tomato pieces, pine nuts, mozzarella, basil, and so on, until it’s all used up. In the end, the top should be vegetable slices, mozzarella, or chopped tomatoes, but no basil. Grate the Parmesan cheese over the casserole. Now place in the preheated oven at 180°C (top/bottom heat) for about 30 minutes, then serve. Tip: This dish can be varied as desired, e.g., by adding different vegetables, with or without nuts, with or without fish or meat, etc.