Eggplant- zucchini – casserole

Boil potatoes in their skins. Preheat oven to 180 degrees. Eggplant and zucchini in half lengthwise. Cut into 1 / 2 inch wide slices. Sprinkle with salt and let stand for about 30 minutes. Pat dry with paper towels. 3 tablespoons olive oil in a pan and fry aubergine glaze, drain on paper towels. 2 tablespoons oil in a frying pan.


Zucchini fry until translucent. Drain on paper towels. Tomato sauce with fill in a bowl. Finely dice the onion and garlic. Stir-fry in 1 tablespoon olive oil until translucent. Season with freshly ground pepper, salt and Italian herbs. Onions stir in the tomatoes. In a casserole dish to give a thin layer of tomatoes. Then eggplant, mozzarella cubes, zucchini, tomatoes and more finely grated mountain cheese.

Bake about 15 minutes at 180 degrees on middle rack of oven. Peel the potatoes into quarters and fry in olive oil. Season with pepper, salt and herbs of Provence and rich as a side dish.


¤ 500 g Potatoes
¤ 200 g Eggplant
¤ 200 g Zucchini
¤ Salt
¤ 5 tablespoons Olive oil
¤ 1 can Diced tomatoes
¤ 1 Onions
¤ Garlic
¤ 1 tbsp Olive oil
¤ fresh herbs
¤ Freshly ground pepper
¤ 125 g Mozzarella
¤ 50 g Mountain Cheese
¤ 1 tbsp Olive oil
¤ Herbes of Provence

Serves 3 – 627 cal per serving, 45 mins Prep – 60 mins Total