Zucchini and eggplant casserole in the oven

8 servings
1 hour 30 min


1. Wash the aubergines and cut into slices (round). Salt well, stir and leave for a while.

2. Wash, peel and cut potatoes, courgette and tomatoes into the same round slices.

3. Turn on the oven to warm up to 180 degrees. Place a sauce pan on the heat. Melt the butter in it, add the flour and fry until golden and nutty. Pour in some milk and break the lumps. Add the rest of the milk and boil for a couple of minutes with constant stirring. The sauce will thicken. If there are lumps left, I filter such a sauce through a sieve. Let the sauce cool a little. Add the egg to the cooled sauce.

4. Rinse the eggplant with salt and bitterness.

5. Brush a baking tray with vegetable oil. Lay out the vegetables beautifully, alternating with each other. Salt and pepper. Fill vegetables with sauce. Sprinkle with grated cheese on a fine grater.

6. Put the casserole in the oven for at least half an hour. It's ready when the potatoes are ready and the top is golden. If the top is on fire and the potatoes are raw, cover the casserole with foil, and cook at a lower temperature next time.

7. Leave to cool slightly before serving. Garlic, nutmeg and herbs are good in such casseroles. Nice!