Recipe: Eggplant Casserole With Cabbage And Peppers On RussianFood.com

Eggplant casserole with cabbage and pepper

Rambutan 07.25.12

A very tasty casserole with many different healthy vegetables.

Products Eggplant - 3 pcs. Tomatoes - 6 pcs. middle Cabbage - half a cabbage Bulgarian pepper - 3 pcs. Onions - 2 pcs. Carrots - 1 pc. big Salt Pepper Sour cream - 150 g Eggs - 2 pcs. Smoked cheese - 200 g Tomato paste - 2 tbsp spoons Greenery Vegetable oil Flour - 2 tbsp. spoons + eggplant for breading

Step by step photo recipe for eggplant casserole with cabbage and pepper

How to make an eggplant casserole:

Cut the cabbage and peppers into strips. Finely chop the onion, grate the carrots on a coarse grater.

Cut the eggplants into slices, add salt and let them stand for half an hour. Then we will merge the juice, roll in flour (optional) and fry in oil.

Saute onion and carrots in butter, add cabbage and pepper to them, salt and pepper. Simmer so that the cabbage becomes soft and shrinks. Add tomato paste and simmer for another 5 minutes. Cut the tomatoes into slices.

Eggs, sour cream, 2 tbsp. tablespoons of flour, prepare the sauce, salt and pepper it, we can add your favorite spices.

Putting together the casserole. Put a layer of eggplant on the bottom of a deep baking sheet. Put tomatoes on top.

Then half of the cabbage with pepper and three cheese on top. Pour half of the sauce over and add the eggplants again.

Then we repeat everything: tomatoes, cabbage with peppers, cheese and sauce. A little more cheese on top of the sauce. We put the eggplant casserole in an oven preheated to 200 degrees for 35-45 minutes, until the cheese is browned on top.

Sprinkle the herbs on the casserole and let it cool slightly. Then cut the eggplant casserole into pieces.

Ready-made eggplant casserole. Enjoy your meal!