John Myers
Ingredients for 1 servings:
- 1 eggplant(s) or 1 large zucchini
- 1 can tomatoes, chopped
- 50 g Parmesan, grated
- ½ pack of mozzarella (preferably buffalo mozzarella)
- olive oil
- salt and pepper
- some basil
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour
Mediterranean vegetable casserole, eggplant, zucchini, tomatoes, Parmesan, buffalo mozzarella
Slice the eggplant and marinate overnight in olive oil with salt and pepper. The next day, rinse and remove any excess fat from the eggplant slices. Season the tomato pieces with salt, pepper, and basil. Homemade tomato sauce tastes even better, though! Layer the eggplant first in a baking dish. Cover with small flakes of Parmesan cheese. Then add the tomato sauce, then the eggplant again, then Parmesan cheese… and finally, spread the mozzarella over the last layer of tomato sauce. Bake the dish in a preheated oven at 220°C (top/bottom heat) for about 30 minutes. This dish is perfect as a starter or as a complete meal. Serve with some ciabatta bread.
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