Description
When I saw the recipe, decided that I definitely have to make it. And on this occasion I bought my first Parmesan ))) the Casserole is very tasty both hot and cold. Vegetables, yoghurt and cheese - a wonderful combination of ingredients that eventually become a delicious summer lunch or dinner. Looking at the website, this kind of recipe is not found. Recipe taken from the magazine "Collection of recipes" No. 15 (71 ), August 2009
Ingredients
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Eggplant
5 piece
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Tomato
800 g
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Cheese
450 g
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Garlic
4 tooth
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Onion
1 piece
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Dry red wine
150 ml
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Cheese
100 g
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Basil
2 Tbsp
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Nutmeg
2 piece
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Black pepper
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Vegetable oil
Cooking
Eggplant wash. Two eggplants cut into long longitudinal plates, sprinkle them with salt and leave for 25-30 minutes. Rinse eggplant of salt, dry and fry in vegetable oil for 2 minutes on each side. Transfer to a bowl.
The remaining two eggplant cut into small cubes. Cut the tomatoes into slices. Onion and garlic finely chop. In a pan with oil put onions and eggplant and sauté 5 minutes, stirring occasionally. Add the tomatoes, garlic, wine, salt, pepper. Give vegetable mixture to boil and simmer 15 minutes. Then add the Basil and after 1 minute remove from heat.
The baking dish, sprinkle with water and put on the bottom of the third plates of eggplant.
On top spread half of the filling of eggplant and tomato. Distribute on top of cheese, sprinkle with grated nutmeg. I had cottage cheese, not too soft. I added in cheese milk and blend in a blender until smooth.
Then again, lay out a plate of eggplant stuffed with eggplants and tomatoes, cheese. Then cover with remaining wafers of eggplant, sprinkle with grated nutmeg and a blend of grated cheeses. Send in a preheated oven at 200 degrees for 30-35 minutes.
Casserole loved it. Help yourself to health. By the way, it seems to me that Parmesan cheese you can replace the hard cheese, e.g. cheddar. I instead bought Edamer Parmesan and cheddar. Tried both on the taste, I thought them somewhat similar.
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