Eggplant and Zucchini Bake
recipe

A delicious and hearty vegetable dish combining eggplant and zucchini in a rich tomato sauce topped with cheese. Perfect as a main course or a side!
Preparation Time: 1 hour
Serving Size: 3 - 4 servings
Ingredients:
- 1 (400 g) eggplant
- 1 (400 g) zucchini
- ½ tsp salt
- Butter for frying (about 25 g)
- 1 tbsp olive oil
- 1 small onion
- 2 garlic cloves
- 1 can (400 g) good-quality crushed tomatoes
- 1½ dl water
- About 1 tsp sugar
- ¼ tsp salt
- Black pepper to taste
- Fresh basil
- 75 g Parmesan cheese
- 125 g mozzarella cheese (1 ball)
Instructions:
1. Slice the zucchini and eggplant into approximately 1 cm thick slices. Sprinkle with salt and let sit for about 30 minutes.
2. Prepare the tomato sauce by finely chopping the onion and garlic, then sautéing them lightly in olive oil. Add the crushed tomatoes, water, salt, sugar, black pepper, and torn basil. Let simmer for about 15 minutes.
3. Pat the vegetable slices dry with paper towels. Fry the slices in butter in a pan until they are golden and slightly softened.
4. Tear the mozzarella ball into small pieces and grate the Parmesan cheese.
5. Assemble the bake: Place one-third of the tomato sauce in the bottom of a baking dish, sprinkle one-third of the cheeses on top. Layer half of the eggplant and zucchini slices alternately on top. Repeat the layer. Finish with one more layer of tomato sauce and cheese.
6. Bake at 200°C (about 400°F) for just over half an hour. Let rest for 15 minutes before serving.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 15 g
- Fat: 22 g
- Carbohydrates: 25 g
- Fiber: 5 g

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