Lorenza Avila

Recipes:

2 Photos

Upload your Photo

Lorenza Avila

Aubergine, Zucchini and Tomato casserole

Name: Aubergine, Zucchini and Tomato casserole
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 onion, in thin slices; 7 tablespoons olive oil; 1 eggplant, about half a kilo, peeled in slices (previously drained with salt for half an hour and rinsed); 1/2 kilos zucchini, sliced; 1 teaspoon sea salt; 5 eggs; 4 tablespoons balsamic vinegar; 1 cup whipping cream; 1 cup parmesan cheese; 3 red tomatoes, sliced

Low

4.2

6 comments

Lorenza Avila

	135
Favorites

Collections

Glider

Super List

Upload a picture

To print

This recipe for aubergines and zucchini is like a gratin that is prepared with a mixture of eggs with cream, parmesan cheese and balsamic vinegar. It is perfect for vegetarians or as an accompaniment for a meat.

Learn more about Lorenza Avila

Ingredients

8 portions

Select all ingredients

Preparation

Slice the aubergines and drain with salt for half an hour. Rinse.

Cut the zucchini and the tomato into semi-thick slices.

Beat the eggs with the cream, 3/4 cup of Parmesan cheese, the balsamic vinegar, the salt and ground pepper.

Saute the eggplant in a little oil and reserve. Acitrone the onion until it is colored and reserve. Sauté the zucchini, add salt, pepper and the onion previously cooked.

Put layers of eggplant, tomato, and zucchini with onion, mix the eggs with cream, and so on. Finish with a layer of the vegetables and a little oregano or if you prefer more creaminess you can finish the dish with cheese and cream.

Bake covered with aluminum foil 30 minutes at 180 degrees.

Uncover, put the remaining Parmesan cheese on top and garnish the "broil" so that the cheese gratins a few minutes.

Serve hot.