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🍽️ Mediterranean Vegetable Casserole

366 kcal · 30 min · 4 servings

Mediterranean Vegetable Casserole Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut off the hard ends of the eggplants.
  2. 2. Slice the eggplants into thick rounds.
  3. 3. Generously sprinkle the slices with salt.
  4. 4. Let the salted eggplants sit for 30 minutes to draw out the bitter liquid.
  5. 5. Rinse the eggplants under running water.
  6. 6. Pat the eggplants very dry with a kitchen towel.
  7. 7. Wash the tomatoes thoroughly.
  8. 8. Slice the tomatoes.
  9. 9. Whisk the eggs in a separate bowl.
  10. 10. Stir the crème fraîche and half of the grated cheese into the eggs.
  11. 11. Pick the rosemary needles off the stems.
  12. 12. Chop half of the rosemary needles finely.
  13. 13. Wash the thyme.
  14. 14. Pick the small thyme leaves off the stems.
  15. 15. Stir the finely chopped rosemary needles into the egg and crème fraîche mixture.
  16. 16. Add half of the thyme leaves to the mixture.
  17. 17. Season the mixture with some salt and pepper.
  18. 18. Pour half of the egg mixture into a rectangular baking dish.
  19. 19. Arrange the eggplant slices in an overlapping, shingle-like pattern along the edge of the dish.
  20. 20. Use the eggplants to form the base of the casserole.
  21. 21. Place the tomato slices in the center of the baking dish.
  22. 22. Pour the remaining egg mixture evenly over everything.
  23. 23. Sprinkle the remaining grated Parmesan cheese on top.
  24. 24. Preheat the oven to 175 degrees.
  25. 25. Bake the casserole for about 45 minutes.
  26. 26. Sprinkle the finished dish with the remaining fresh herbs.
  27. 27. Add a little more salt and pepper.
  28. 28. Serve the casserole warm.

Nutrition per serving