Mediterranean-Style Casserole

Ingredients

• 1 stale roll
• 2 medium zucchini
• 1 small eggplant
• Salt
• 5 large tomatoes (meat tomatoes)
• 1 tbsp Olive Oil
• 600 g mixed ground meat
• 2 Eggs
• black pepper (freshly ground)
• 1 tsp Dried oregano
• 1 tsp dried thyme
• 1 tsp Sweet paprika powder
• olive oil (for greasing the dish)','350 g mozzarella

Instructions

1. 1.

   Soak the roll in a little water. Wash the zucchini and eggplant, remove the stems, then slice lengthwise into thin rounds or shave them. Sprinkle the eggplant slices with a bit of salt and set aside.

2. 2.

   Wash the tomatoes, cut off the stems with a small knife and slice them.

3. 3.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Grease the baking dish with olive oil.

4. 4.

   Squeeze out excess water from the roll and combine it with the ground meat and eggs in a bowl. Season with salt, pepper, oregano, thyme, and paprika, then knead together. Press the mixture into the baking dish and flatten it. Sprinkle about one-third of the mozzarella over it. Pat the eggplant dry with kitchen paper and layer it alternately with zucchini over the meat.

5. 5.

   Cover the dish with aluminum foil and bake for about 40 minutes. Remove briefly, lift the foil, then spread the tomato slices and remaining mozzarella on top. Bake uncovered for another 10 minutes until the mozzarella turns golden brown.

6. 6.

   Garnish with fresh oregano if desired.