German Eggplant Casserole

Pledging allegiance to a healthy diet, I often try to cook only healthy and tasty dishes from vegetables and herbs. Another recipe from German cuisine dedicated to just such a diet is eggplant casserole with spices and cheese. Cooking it is not difficult, most of the time will be spent on baking in the oven. Spices and dry herbs give the dish such a persistent and pleasant aroma that it is felt a few meters around and confuses the sense of smell of the neighbors

  • Eggplant1 pc
  • Potato2 pcs
  • Tomato1 pc
  • Egg2 pcs
  • Milk10 tbsp
  • Grated cheese2 tbsp
  • Dry Italian herbs to taste
  • Thyme to taste
  • Ground nutmeg a pinch
  • Salt to taste
  • Sunflower oil for frying1 tsp
  • One medium-sized eggplant and cut into circles 1 cm thick.

  • Salt each circle on both sides and leave for 10 minutes.

  • I peel the potatoes and cut them into circles too.

  • Boil potatoes in salted water for 3-5 minutes.

  • Eggplant should be dried with a napkin, because the juice stood out, and fry in a pan with sunflower oil on both sides.

  • In some container I mix an egg, 5 tablespoons of milk, a tablespoon of grated cheese. Lightly beat with a fork. This is for one serving of casserole. I will bake in two ceramic cups.

  • Add a pinch of ground nutmeg to the mixture

  • I cut the tomato into slices.

  • Lay layers of eggplant, potato and tomato, sprinkling each layer with dry herbs, salt and a little thyme.

  • Pour the vegetables with egg-cheese mixture and put in the oven, preheated to 180 °, for 25 minutes.

Beautiful, fragrant, eggplant casserole is ready.
Enjoy your meal!

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