Ingredients:
400 g eggplants (2 small ones)
150 g mushrooms
150 g cherry tomatoes
200g mozzarella
3 eggs
100 ml milk
2 tbsp olive oil
Provencal or Italian herbs (to taste)
Salt and black pepper (to taste)
Parsley for garnish
Preparation:
Preparing the eggplants:
Cut the aubergines into slices about 1cm thick.
Salt the slices and let them rest for 10 minutes. If your eggplants are bitter, you can rinse them in water and dry them with a kitchen towel.
Fry the eggplant slices on both sides in olive oil until golden brown and then place them on a plate.
Fry mushrooms:
Slice the mushrooms and fry until golden brown.
Preparation of the remaining ingredients:
Cut the cherry tomatoes in halves and the mozzarella into pieces. Set aside half of the mozzarella and cherry tomatoes.
Prepare egg and milk mixture:
Whisk the eggs with the milk, season with salt and pepper.
Layers of the casserole:
Layer in the pan: eggplant, mushrooms, cherry tomatoes, mozzarella.
Sprinkle the vegetables with Provencal or Italian herbs.
Pour the egg and milk mixture over it.
Bake the casserole:
Cover the pan and let the casserole cook over low heat for about 20 minutes.
Then add the remaining mozzarella and cherry tomatoes to the top of the casserole and let it bake for another 5 minutes until the cheese has melted.
Serve:
Sprinkle the casserole with chopped parsley. Fresh vegetables and salad go well with it, for example a salad made from rocket, cucumber and avocado.
Health Benefits:
Eggplants are rich in antioxidants, fiber and vitamins.
Mushrooms are a good source of protein and contain B vitamins.
Mozzarella provides calcium and protein.
Cherry tomatoes contain lycopene, which strengthens the immune system.
Bon appetit!
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9 сен 2024
