Summer casserole

Ingredients for 4 servings:

• 2 eggplant(s)
• 3 large onions, chopped
• 2 large garlic cloves, finely chopped
• 1 medium-sized zucchini (approx. 300 g)
• 3 tomatoes
• 1 tsp thyme
• 100 ml cream (also low-fat)
• 50 ml milk
• 2 tsp mustard
• 2 tbsp breadcrumbs if needed
• n. B. cheese, grated
• a little oil for frying
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Eggplant, zucchini and tomatoes deliciously combined

This casserole is worth the effort – while it’s not a meal you can have on the table in a quarter of an hour, it’s not even that much work (because the oven does it all). The vegetables are quick to prepare, and while the casserole is baking, you can attend to other things. Peel the eggplant and cut it into slices about 1 cm thick. Briefly fry it in a little oil, then spread it evenly on the bottom of the casserole dish. Season the layer with a little salt and pepper. Now fry the onions and garlic for at least 5 minutes until translucent, then add it to the eggplant. Halve the zucchini lengthwise, then cut it into thin half-moons. Briefly fry them with the thyme. Place the zucchini on top of the onions, season with salt and pepper again. Slice the tomatoes and place them on top of the casserole. Add more salt and pepper if desired. Mix the cream, milk, and mustard well together and then pour it over the casserole. Place the casserole in a preheated oven at 200°C and bake for approximately 40 minutes. Remove briefly and top with grated cheese, if desired. Sprinkle with breadcrumbs if desired. Then, for a final touch, place it back in the oven and briefly grill the cheese at 230°C until it melts and crisps up. Serve immediately.