Eggplant and zucchini casserole with moussaka style
Time
Preparation time: 45 min.
Cooking or baking time: 35 min.
Total preparation time: 1 hr. 20 min.
A very tasty casserole, which can be prepared without the katenschinken.
For 4 to 5 servings you need:
ingredients
- 1 eggplant
- 500 g potatoes
- 1 large or 2 small zucchini
- 1 big onion
- 1 clove of garlic
- Salt, pepper, thyme, oregano
- about 12 El olive oil
- 250 g of cured ham (diced)
- 3 to 4 tomatoes
- 250 g of low-fat quark
- 100 ml of milk
- 2 eggs
preparation
- Cut the aubergine into ½ cm slices, salt and leave for 15-20 minutes.
- Preheat the oven to 200 ° C convection.
- Peel the potatoes and cut into 2-3 mm thin slices. Brush a tall casserole dish with oil, spread the potato slices evenly on the ground, season with salt and pepper, sprinkle with thyme and cook in the preheated oven on the middle rack for 20 minutes.
- Finely chop the onion and garlic. Heat 5 tablespoons of oil on a nonstick skillet and fry the onion and garlic cubes in glass. Add the ham cubes and oregano and sauté briefly, then spread on the potatoes.
- Cut the zucchini and tomatoes into thin slices.
- Dab the eggplant slices dry with kitchen paper, heat the remaining oil and fry the eggplant slices from both sides.
- Now put the eggplant, zucchini and tomato slices alternately on the ham cubes.
- Mix the quark with eggs and oregano, season with salt, pepper and thyme and pour over.
- The baking time is 30 to 35 minutes at 200 degrees (or convection: 190 degrees) on the middle rail in the preheated oven, browning about 5 minutes before the end of the baking time under the grill.
Buy now 
Kaiser Inspiration Oven / casserole dish, XL, 36 x 30 x 8 cm, non-stick coated, cut-resistant, spülmas? 39.99? 24,98 ?
