Zucchini and eggplant casserole with feta cheese

Ingredients for 2 servings:

• 1 m.-large zucchini or 2 small
• 1 eggplant(s)
• 2 packs of feta cheese
• 1 onion(s)
• 1 clove(s) garlic
• 4 cocktail tomatoes
• 1 tsp rosemary
• pepper
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Cut the zucchini and eggplant lengthwise into strips, about 1/2 cm thick. Put a little olive oil in a bowl and mix with the crushed garlic. Briefly fry the vegetable slices in the pan on both sides, paying particular attention to the eggplant, as otherwise it will become rubbery. In the meantime, roughly dice the feta cheese and mash it with a fork. Now add 1-2 tablespoons of olive oil, the rosemary and pepper and mix everything well. In a baking dish, alternate layers of the feta cheese and the vegetable slices. Spread the garlic and olive oil on top. Dice the onion and sprinkle over the top. Halve the cocktail tomatoes and place them cut-side down on top. Finally, drizzle with a little more olive oil. Bake for about 20 minutes at 200°C (top/bottom heat). Serve with fresh bread. Great as a starter or as a main course. You can vary both the olive oil and the rosemary according to taste.