Description
Casserole of fresh vegetables and cheese to milk and egg filling, very tasty both hot and cold. To say that it's delicious is to say nothing. This is a very tasty and tender casserole
Ingredients
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Eggplant
900 g
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Cheese
250 g
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Tomato
4 piece
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Chicken egg
4 piece
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Milk
250 ml
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Vegetable oil
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Basil
0.5 coup
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Parsley
0.5 coup
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Black pepper
-
Salt
-
Garlic
3 tooth
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Peppers red hot chilli
1 piece
Cooking
Our products for preparation.
Eggplant cut into thick rings and season with salt and leave for 20 minutes.
Mix the eggs with milk, salt a little bit, because we have cheese salt and pepper to taste.
Tomatoes and cheese cut into squares.
Finely chop the herbs and garlic.
Rinse and squeeze the eggplant and fry them until Golden brown.
In a baking dish first put a layer of eggplant and sprinkle a little bit of their greens.
Then comes a layer of tomato.
Then a layer of cheese and herbs. Pour the milk with egg filling and bake for 45 minutes at temp. 190-200 deg.
Our casserole is ready. Bon appetit!
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