Chopped Courgette Casserole

Name: Chopped Courgette Casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Baguette bread (250 g); 1 TABLESPOON Butter or margarine; 2 Onions; 2 Garlic cloves; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Chilli powder; 2 TABLESPOONS Tomato ketchup; 7-10 Tbsp a few squirts of Tabasco; 2 Courgette; 1 small aubergine; 3/8 l Milk; 4 Egg Yolk; 100 g medieval Gouda cheese; 1 collar Parsley; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Baguette bread (250 g)
1 TABLESPOON Butter or margarine
2 Onions
2 Garlic cloves
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Chilli powder
2 TABLESPOONS Tomato ketchup
7-10 Tbsp a few squirts of Tabasco
2 Courgette
1 small aubergine
3/8 l Milk
4 Egg Yolk
100 g medieval Gouda cheese
1 collar Parsley
7-10 Tbsp Grease

Directions

1
Grease a baking dish well. Cut the bread into about 20 slices. Place 8 slices on the greased bottom of the baking dish. Heat the fat in a pan. Peel onions and garlic and cut them into fine cubes or press the garlic cloves through a garlic press. Add to the hot fat and fry briefly until translucent.
2
Add the minced meat and fry for about 5 minutes, chopping through with a spatula. Mix with salt, pepper, chilli powder, tomato ketchup and Tabasco and season to taste. Then spread the minced meat on the layered bread. Clean and wash the zucchini and eggplant and pat dry with kitchen paper. Slice the zucchini and cut the eggplant into strips. Leave the aubergine strips to stand for 10 minutes. Then rub off the salt that has become moist in the meantime. Layer the vegetables on the minced meat. Spread 12 slices of bread fan-shaped on top. For the sauce, whisk the milk and egg yolk with the whisk of the hand mixer. Season with salt and pepper.
3
Then rub off the salt that has become moist in the meantime. Layer the vegetables on the minced meat. Spread 12 slices of bread fan-shaped on top. For the sauce, whisk the milk and egg yolk with the whisk of the hand mixer. Season with salt and pepper. Grate the cheese, stir half into the egg milk. Wash parsley, dab dry and chop finely. Stir into the egg milk as well. Pour over the casserole. Bake the casserole in a preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. Sprinkle the remaining cheese over the bread 10 minutes before the end of the cooking time
4
Grate the cheese, stir half into the egg milk. Wash parsley, dab dry and chop finely. Stir into the egg milk as well. Pour over the casserole. Bake the casserole in a preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. Sprinkle the remaining cheese over the bread 10 minutes before the end of the cooking time