How to make
Cut the vegetables into thin slices. Let the tomatoes sit for a short time to release some of their water.
Cut the white cheese into slices of the same thickness as the vegetables.
In a pan greased with olive oil, arrange the products - a slice of eggplant, tomato, white cheese, zucchini until you run out of products and fill the baking pan.
Garnish with olives.
Pour crushed oregano, basil pesto and olive oil over the dish. Before it's done cooking, sprinkle with parmesan.
Bake the casserole for 30 minutes at 360°F (180°C).
Tian with white cheese and olives is ready.
