• Eggplant Casserole

    Eggplant1 pieceRefined vegetable oil3 tbsp.Tomatoes6 itemsHard cheese)150 gramsParsleyLemon1 piecePepper
    • Cooking time:10 minutes
    • Flow temperature:Hot dish
    • Processing Type:Baking

    Cut the eggplant into thin rings, fry. Thinly slice the tomatoes. Grate the cheese. Stir the butter, parsley, lemon zest, 1 tbsp. l lemon juice, salt, pepper. Put vegetables and cheese in a greased vegetable oil form, pour over with sauce, bake for 10 minutes. The casserole will be ready as soon as the cheese starts to melt.

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