Inexpressible sensations arise not only when cooking this casserole, but also when absorbing it. Why, one glance at such a casserole is enough to understand that it is delicious and you need to sit down at the table right now, call everyone … and eat for a long time, have conversations on warm topics and be truly happy.
It is necessary
- 1 zucchini
- 2 eggplants,
- 30 grams of butter
- 1 egg,
- 500 ml of milk
- 100 grams of grated cheese,
- 4 tomatoes,
- 4 potatoes,
- 2 tbsp. tablespoons of wheat flour,
- some salt
- a little black pepper,
- 3 tbsp. tablespoons of vegetable oil.
Instructions
Step 1
Wash eggplants, dry them, cut into slices, salt, mix and leave aside for about 20 minutes.
Step 2
Wash, peel and cut potatoes, zucchini and tomatoes into slices.
Step 3
We heat the oven to 180 degrees.
Step 4
Put a piece of butter in a frying pan, melt it. Add flour and fry until golden. Add a small part of the milk to the pan, break the lumps. Pour in the remaining milk and boil for two minutes with stirring. Remove the thickened sauce from heat and let it cool slightly. Add a slightly beaten egg to the sauce.
Step 5
We wash the eggplant circles from salt.
Step 6
Lubricate the baking dish with vegetable oil. We put the prepared vegetables in the form in random order, it is better to alternate. Salt and season with ground pepper to taste. Pour the sauce over the vegetables. Sprinkle with finely grated cheese on top.
Step 7
We put the dish with vegetables in the oven, bake for 30-45 minutes. We check the casserole when the potatoes are ready. The top of the casserole should be golden. If the top burns and the potatoes are not baked yet, then you need to cover the form with foil.
Step 8
Let the finished casserole stand for 10 minutes at room temperature. We decorate with greenery and delight loved ones.
