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

Preparation

Low

Slice the eggplants and let them drain with salt for half an hour. Rinse. Cut the zucchinis and tomatoes into semi-thick slices.

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