Courgette and eggplant casserole
easy
90 mins
90 mins
Ingredients
- 125 g "Hearty rice finesse"
- 7-10 Tbsp Salt
- 2 Courgette
- 2 Onions
- 2 Garlic cloves
- 1 small aubergine
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 12 discs Baguette bread
- 3/8 l Milk
- 4 Egg Yolk
- 100 g medieval Gouda
- 1 collar Parsley
- 7-10 Tbsp Grease
Directions
- 1
Leave the rice to soak in salt water for 35 minutes. Clean and wash the zucchini and eggplant. Slice the zucchini and cut the eggplant into strips. Peel onion and garlic and chop finely. Fry in hot fat. Add vegetables.
- 2
Swivel briefly. Season with salt and pepper. Drain the rice and put it into a greased casserole dish. Add the vegetables. Place slices of bread fan-shaped on top. Whisk milk with egg yolk. Season with salt and pepper. Grate cheese. Stir half into the egg milk. Wash and chop the parsley. Also stir into the egg milk. Pour over the layered casserole.
- 3
Season with salt and pepper. Grate cheese. Stir half into the egg milk. Wash and chop the parsley. Also stir into the egg milk. Pour over the layered casserole. Bake in the preheated oven (electric oven: 200°/ gas: level 3) for 40-45 minutes. Sprinkle the rest of the cheese over the casserole about 10 minutes before the end of the cooking time
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