Potato Eggplant Casserole

Potato Eggplant Casserole




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Ingredients


  • 1 small eggplant;
  • 2-3 large potatoes;
  • 1-2 cloves of garlic;
  • salt - to taste;
  • ground black pepper - to taste;
  • some vegetable oil;
  • 250 ml of heavy cream;
  • 1 egg;
  • 200–250 g of hard cheese.

Cooking



Slice the eggplant and peeled potatoes in small pieces and place in a bowl. Add chopped garlic, salt and pepper and mix. Put in a greased form.

Whip the cream and the egg. Pour in a third of grated cheese, mix and fill with plenty of vegetables. Bake for about 30 minutes at 180 ° C. Sprinkle the casserole with the remaining grated cheese and cook another 10-20 minutes.





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