Lorenza Avila

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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 coarse salt; 5 eggs; 4 tablespoons balsamic vinegar; 1 cup whipping cream; 1 cup parmesan cheese; 3 beefsteak tomatoes, sliced

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Lorenza Avila

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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.

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Ingredients

8 portions

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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.