Mediterranean Vegetable Casserole
A casserole with eggplant, zucchini, and tomato sauce, topped with cheese.
- 60 minutes
- 2 servings
- Main course
- vegetarian
- beta-carotin-reich
- microbiome-friendly
- high in protein
Ingredients
- 500 g Eggplant (sliced)
- 400 g Zucchini (sliced)
- 500 g Tomato Sauce
- 100 g Onion (chopped)
- 150 g Mozzarella (grated)
- 10 g Olive Oil
Instructions
- Layer vegetables in a casserole dish, cover with onions and tomato sauce.
- Sprinkle with mozzarella and bake for 30 minutes at 180°C.
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