How to make
The Tomato, Egg and Cheese Casserole - gorgeous meatless dish. The same products can be used to make vegetarian casseroles.
Peel the eggplant and cut it into 1.2x1.2″ (3x3 cm) cubes. Season with salt abundantly and leave it in a bowl for 30 minutes.
Boil water. Stab the tomatoes with a knife and drop them into the boiling water. Poach them, until the skin bursts. Transfer them into a bowl of cold water. Peel them. Puree 10.5 oz (300 g) of them. Cut the rest into 0.4″ (1 cm) circles.
Cut the onion, chili peppers, garlic and carrots.
Rinse the eggplant thoroughly. Transfer into a 16.5″ (42 cm) baking pan, finely chop the parsley and add it to the eggplant in the baking pan. Add salt, black pepper, paprika and oil. Roast for 25 minutes at 360°F (180°C). Stir. That way the vegetable casserole becomes even tastier.
While roasting the eggplant, fry the chili peppers in a pan. Add the onions and carrots. Fry until golden. Reduce the heat and add the garlic, savory herb and crushed tomatoes. Stew uncovered ~ 10 min.
Pour the food in the pan into the baking pan with the eggplant. Mix them up. Taste it to see if it is good on salt. Flatten and arrange the tomato slices, mozzarella slices and 1/1cm diced white cheese on top. Crack the eggs on top. Bake at 360°F (180°C), until the casserole is fully cooked.
Serve it with your choice of salad.
