Eggplant Zucchini Casserole
A vibrant baked eggplant zucchini casserole is a recipe with fresh ingredients from the main course category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 medium eggplant
- 500 g zucchini
- 125 ml olive oil
- 2 onions
- 4 Garlic cloves
- Salt
- Pepper
- 100 g breadcrumbs
- 4 tbsp chopped flat-leaf parsley
- 1 tsp grated thyme
- 150 g shredded Emmental cheese
Instructions
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1.
Wash the eggplant and zucchini, remove stems, and slice into not-too-thin rounds. Heat half the oil in a pan and sauté the vegetable slices in batches, adding more oil as needed. Drain on paper towels. Preheat oven to 220°C.
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2.
Peel onions and garlic cloves. Finely chop onions, sauté until translucent in remaining fat, then scatter into a baking dish. Layer eggplant and zucchini slices alternately like roof tiles. Crush garlic cloves, add them, then season with salt and pepper.
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3.
Mix breadcrumbs with parsley, thyme, and shredded cheese; spread evenly over the vegetables. Bake for about 30 minutes until golden brown. If browning too quickly, cover with a strip of foil.
