Description
Juicy and flavorful casserole of eggplant and zucchini in the egg-milk filling.
Ingredients
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Eggplant
1 piece
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Zucchini
1 piece
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Chicken egg
3 piece
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Milk
2 cup
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The juice of a freshly squeezed
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Cheese
4 Tbsp
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Vegetable oil
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Salt
-
Nutmeg
1 tsp
Cooking
Eggplant cut into semi circles and fry in vegetable oil.
Zucchini cut into cubes. In the form put half the rules of squash.
Put the roasted eggplant.
On top pour the remaining zucchini.
Egg mix with milk.
Add lemon juice, salt, and nutmeg.
Pour filling in a form.
Sprinkle top with grated cheese. Bake in the oven for about 30 minutes. It is served hot.
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