Description
The design idea is certainly not new, but the filling... Delicious, juicy, flavorful and hearty!!! Help yourself!
Ingredients
-
Eggplant
1 piece
-
Onion
0.5 piece
-
Pepper
0.5 piece
-
Zucchini
1 piece
-
Figure
100 g
-
Water
200 ml
-
Parmesan
100 g
-
Bacon
150 g
-
Garlic
3 tooth
-
Salt
-
Black pepper
-
Vegetable oil
Cooking
Rice fill with water in proportion 1:2 and put on a strong fire. Once the water boils, diminish the fire, cover with a lid and cook for 10 minutes - 15, until the rice has absorbed all the water.
Eggplant peeled, cut into small cubes and fry in a pan
Finely chopped onion and garlic, add to the eggplant
Diced pepper. A little salt and pepper to taste. I have a lot of salt added because the bacon itself is quite salty.
To vegetable mixture add the rice, stir and remove from heat.
Zucchini cut into circles
Parmesan three on a coarse grater
The bottom and sides of rectangular shape lay out bacon, overlapping
Spread half of the rice-vegetable mixture
Spread on top of zucchini
Sprinkle with grated cheese.
With the second layer do the same. After zucchini dressed with hanging edges of the bacon and sprinkle with rice.
Sent in a preheated 200 degree oven for 15-20 minutes. Take out the casserole from the oven and gently turn it on a rectangular plate. Served to the table!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.