Egg SpreadEggplant-Zucchini Casserole Eggs a la Pizzaiola

Eggplant-Zucchini Casserole

500 g / 17.5 oz
200 g / 7 oz
200 g / 7 oz

5 tbsp
1 can

1 tbsp

125 g / 4.5 oz
50 g / 1.75 oz

olive oil
diced tomatoes
olive oil
fresh herbs
Freshly ground pepper
olive oil
Herbs of the Provence

Serves 3 - 618 cal per serving
Prep-time: 45 min. - Total-time: 60 min.
Cook the potatoes in the skin. Pre-heat the oven to 350 F. Cut the eggplant and zucchini lengthwise in half. Cut the halves in thin slices. Sprinkle with salt and let stand for 30 min. Pat dry the slices with a paper towel. Heat 3 tablespoons olive oil in a skillet. Fry the eggplant slices until glossy and then put them on a kitchen towel to absorb the excessive oil. Heat 2 tablespoons olive oil and proceed in the same way with the zucchini slices. Pour the diced tomatoes with the juices in a bowl. Finely dice the onion and the garlic. Heat 1 tablespoon olive oil and fry until glossy. Season with freshly ground pepper, salt and Italian herbs. Add the onions to the tomatoes and mix. In an ovenproof dish fill in a thin layer of the tomato mixture. On top layer eggplant, diced mozzarella, zucchini and tomatoes. Sprinkle with finely grated Bergkaese (Bergkaese is a special aromatic hard cheese from Germany, Switzerlandor Austria, you can also use any other aromatic hard cheese (e.g. Pecorino, Gruyere, Asiago etc.) Position the oven rack on the middle rung and bake for 15 minutes. Peel the potatoes; cut them in quarters and fry in olive oil. Season with pepper, salt, and herbs of the Provence and serve as side dish.

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