Vegetable casserole is a side dish that is appropriate for both meat and fish. And also quite independent dish for lunch or dinner. Vegetables in an egg-sour cream sauce with cream cheese turn out juicy, tender and aromatic.
Vegetables are prepared quickly and so simply that even a beginner in cooking can cope with this work, and ours will help with this.
We have a specific set of vegetables according to the recipe, but you can change or expand it by taking Bell pepper, cauliflower, broccoli, green beans, young green pea, carrots, corn.
The indicated amount of ingredients is enough for two servings of a hearty casserole.
Ingredients
- 1-2 potatoes;
- 1 onion;
- 1 zucchini;
- 1 tomato (large);
- 1 eggplant;
- 100 g. hard cheese;
- 120 g sour cream or cream;
- 1 egg;
- greenery.
Cooking vegetable casserole with zucchini and eggplant
First, make the filling sauce: combine the egg with sour cream or cream and beat them thoroughly with a fork.
Peel the onion and cut it into rings or half rings. Wash the tomato under running water and cut into half slices.
To the bottom greased with any vegetable oil Place onion rings in the mold and tomato slices on top. Season with salt and pepper.
Advice! In addition to ground black pepper, use dried herbs and spices to your taste (basil, oregano, nutmeg, ginger). This will add a special piquancy and aroma.
Cut the eggplant into slices and place on top of the tomato. If you don't want your eggplants to taste bitter... ready dish, then pre-salt the slices, let them stand, then rinse and only then put them in the mold. By the way, you can pre-clean it.
Then place peeled thin slices of potatoes in a microwave-safe container, and egg on top sour cream filling and cheese.
Advice! Slice the vegetables for casserole as thinly as possible, then the dish will turn out tender and airy.
If you use tender young zucchini for casserole, thin skin, then there is no need to clean them. Simply cut the vegetables into slices and place on top of the potatoes. Then a layer of chopped tomatoes, onions, finely chopped herbs and grated cheese.
Pour the egg-sour cream mixture over the vegetables.
add salt and place in the microwave. Cook for 25 minutes at 850 W.
Advice! Ready casserole cut when cooled. Then it will not crumble under the knife.
Mini casserole with eggplant and mushrooms cut the tomatoes into slices, peel the eggplants and grate them on a coarse grater, cut the champignons into slices, because... I have porcini mushrooms, me I pre-boiled them in salted water for 10 minutes. mix diced ham, chopped onion and garlic and add to the mixture...You will need: eggplants-1pcs, tomatoes-2-3pcs, onions-2pcs, champignons/I took porcini mushrooms/-200g, garlic-2 cloves, olive oil, hard cheese-100g, ham-250g, salt and pepper to taste
Casserole with eggplant and chicken 
Chicken fillet cut into cubes and fry in vegetable oil. Add chopped onions, eggplant and tomatoes, cut into the same cubes as the meat. Add salt and pepper to taste. Peel and boil the potatoes. Make mashed potatoes. Baking form...You will need: 0.5 kg Chicken fillet (thighs), 2-3 tomatoes, 1 eggplant, potatoes, a little milk and butter(for pounded potatoes), 1 onion, 100-150 grams of hard cheese.
Sunny vegetable casserole 
Place the washed vegetables on a baking sheet and place in a preheated oven. We take out the pumpkin at the half-cooked stage, the eggplant should be soft but not fall apart, we bake the peppers until black. remove the peel from the peppers and eggplant. *bake the pumpkin in large enough...You will need: 1 medium-sized eggplant, 5 medium-sized bell peppers, a small piece of pumpkin (200-300 gr), “meaty” tomatoes - 300 gr, 2 small onions, dill and basil, 4 cloves of garlic, capsicum - quantity according taste, grow...
Casserole with vegetables and chicken Autumn colors 
Peel the eggplants, cut lengthwise into 1 cm thick slices, sprinkle with salt, set aside for 20 minutes. Peel the pepper and cut it lengthwise into 4-6 pieces. Chop the chicken fillet into small cubes, chop the onion finely, add salt, pepper, spices to taste, yoga...You will need: eggplant - 3-4 pcs., sweet pepper Swallow - 3 pcs., chicken fillet (thigh, drumstick) - 300-400 g, onion - 1 pc., tomatoes - 4-5 pcs., Adyghe cheese- 150 g, mozzarella - 150 g, herbs (dill, parsley) - 5-7 sprigs, natural yogurt - 150 g, paprika...
Eggplant casserole 
Fry the minced meat in vegetable oil along with onions and garlic, season with salt, pepper and Provençal herbs. Fry the champignons separately. Also fry the eggplant, chopped small pieces, adding salt. When the eggplant is almost ready, squeeze it into a frying pan...Required: thin pita bread- 2 pieces, minced meat - 250 g, champignons - 250 g, cheese - 250 g, 1 large blue, 1 large onion, tomatoes - 500 g, several cloves of garlic, mayonnaise, vegetable oil for frying, salt, pepper, Provencal herbs, greenery
Eggplant casserole and chicken stomachs.
Cut the stomachs into medium pieces, fry them, add 1/2 cup of water and simmer over low heat for 20-25 minutes, open the lid and evaporate the water. Cut the eggplants into circles no more than 1 cm thick and place them on a plate, sprinkle a little salt, leave for...You will need: 4 large eggplants, 500-600 grams of chicken gizzards (peeled), 1 bell pepper, 1 large onion, 3 eggs, 1 glass of milk, 3 tablespoons of flour, 100 grams of cheese (grated), vegetable oil
Eggplant casserole 
cut the pepper and fry in a frying pan, fry mushrooms and onions too, fry in a frying pan only separately from the pepper, so that there is no liquid, wash the eggplants, cut, fry in a frying pan with a small amount oils so that they turn out like on the grill. three cheese on a grater. ingredients...You will need: 2 eggplants, 300 grams of mushrooms, 2 onions, 3-4 tomatoes, 2-3 peppers, 200 grams of hard cheese, 3 eggs, 100 ml. milk, salt, pepper
Italian casserole from eggplant 
Cut the eggplants into lengthwise slices. Sprinkle with salt and leave for 30-60 minutes. Then rinse and dry. Fry. Place on paper towels. Prepare tomato sauce. Chop the garlic. Place the tomato pulp in a saucepan (I removed the skin from fresh...You will need: 1 kg of small eggplants, 300 g of mozzarella, grated Parmesan, basil, olive oil, salt, For tomato sauce: 800 g canned tomato pulp(I took fresh tomatoes), 2 cloves of garlic, 1.5 tsp. sugar, 1.3 tbsp. l. olive. oil, salt, pepper
Eggplant casserole Boil the potatoes and cool. Cut the onion and garlic into cubes, fry with the minced meat in oil, add herbs, add salt and pepper. Cut the eggplants into slices, add salt, leave for 10 minutes. Then rinse, dry and fry in olive oil. Potatoes and tomatoes...You will need: 500 grams of eggplants, 5 potatoes, 2 onions, 1 clove of garlic, 2 tomatoes, 5 tablespoons olive oil, 400 g minced meat (any), 250 ml milk, 2 tbsp. wheat flour, 250 ml sour cream, 1 egg, 1 tbsp fresh chopped rosemary, 1 tbsp chopped...
Eggplant casserole 
Peel medium-sized eggplants, cut into slices lengthwise, add salt, pour boiling water and soak in water for 3-4 minutes, then remove them from the water, dry with a napkin. And fry on both sides in very hot vegetable oil. Combine chopped veal with chopped...You will need: Eggplant 1 kg, Vegetable oil 300 g, Veal 300 g, Cheese 125 g, Egg, Cinnamon 10 g, Salt, Black pepper
And again, my recipe for a wonderful, healthy and very tasty food is a casserole. After all, preparing a casserole won’t be too difficult for anyone. All you need to do is prepare and chop all the vegetables.
Then it’s a matter of technique, because we prepare the casserole as usual with the help of a kitchen assistant - a multicooker. Today my new Lentel multicooker with a bowl capacity of 4 liters helps me. and a power of 700 W. And the casserole turns out tall, tasty and very beautiful with golden brown crust at the bottom. It turns out very tasty vegetable dish, which can be served as the main one, and even more so today the fast begins, which many people observe.
Required:
- Eggplants - 3-4 pcs.
- Onions - 1 - 2 pcs.
- Zucchini - 1-2 pcs. (I have small ones)
- Cabbage - 5-6 handfuls.
- Garlic - 1-2 cloves.
- Eggs - 4-5 pcs.
- Flour - 5-7 tbsp. (until the consistency of sour cream)
- Salt - to taste.
- Vegetable oil - for greasing the baking dish.
- Greens - for serving the casserole.
How to cook a delicious vegetable casserole with eggplant:
I want to say right away that if you are preparing a casserole during a fast that you strictly observe, you can replace the eggs included in the composition as follows.
1 egg can be replaced with: - 2 tbsp. milk + 2 tbsp. lemon juice+ 1/2 tbsp. soda - 2 tbsp. corn or potato starch- 1 tbsp. milk powder + 1 tbsp. corn starch+ 2 tbsp. water for sweet pastries: - 1 tbsp. corn starch + 2 tbsp. water - 1 banana - mashed
Choose the most convenient egg replacement for yourself or even make a casserole like I did - with the addition of eggs and start cooking.
To begin with, we need to wash all the vegetables, chop (grate) and mix in one deep bowl. The released juice must be carefully squeezed out by hand. I squeezed the juice only from grated zucchini. 
Then add the eggs (or your chosen egg replacement). Mix.
Add the sifted flour and thoroughly knead the vegetable mass again so that there are no lumps. Thoroughly grease the multicooker bowl with vegetable oil.
Place the vegetable mixture in a bowl and smooth the top with a spoon. Place the bowl in the multicooker and turn on the BAKING (or PILAF) mode for 70-80 minutes.
During the specified time, the casserole should be perfectly cooked and rise slightly.
This is the beauty I got. Decorate the top of the casserole with fresh herbs. Let the casserole cool slightly in the bowl and remove it to a plate. It is advisable to cut the casserole when it has already cooled, but of course I couldn’t wait to try it faster. There was a very fragrant smell in my kitchen.
Cut the casserole into portions and serve to your family. Believe me, even those who have simply never eaten eggplant ate it - here it just goes very well with vegetables present and harmony is achieved. This is how everything turned out delicious for us.
Svetlana and my family wish you all a bon appetit website!
It's amazing how many delicious dishes You can make it with eggplant! If you are already tired of the usual eggplant caviar, try making eggplant casserole. This dish will give you new taste sensations and, without a doubt, will become one of the most beloved in your family.
Eggplant caviar is a wonderful appetizer that is equally delicious hot or cold. This fragrant vegetable layer cake can perfectly decorate an evening family dinner.
Eggplant casserole - food preparation
The main component of eggplant casserole is, of course, eggplant. In all recipes based on the use of eggplants, as a rule, they write that after cutting them in a certain way, the eggplants should be sprinkled with salt and left to stand so that they release the juice. This advice cannot be ignored, since along with the juice from the eggplants, bitterness also comes out, which may not be in the best possible way influence the dish.
Recipes for eggplant casseroles amaze the imagination with their variety, so they can use the most different products. Their preparation must be carried out according to the recipe.
Eggplant casserole - best recipes
Recipe 1: Eggplant Casserole with Pork
This simple casserole It cooks very quickly, so it’s suitable for dinner even on a weekday. It can be cooked with any meat - pork, beef, lamb or chicken, so it turns out tasty and satisfying.
Ingredients:
2 medium sized eggplants;
1 medium onion;
2 cloves of garlic;
a third of a teaspoon of dry oregano;
a pinch allspice And ground cinnamon;
700 gr. minced meat;
a glass of yogurt;
1 egg;
a handful of walnuts;
salt to taste.
Cooking method:
1. Having cut the eggplants into circles about 5 mm thick, sprinkle them with salt and leave for 20 minutes so that they lose their bitterness. Then fry them in vegetable oil until golden.
2. Finely chop the onion and fry it until transparent.
3. Finely chop the garlic, oregano, cinnamon and pepper, put them in the pan with the onions and fry for about 1 minute.
4. Then add the minced meat there and continue frying for about 10 minutes.
5. Divide the resulting minced meat into 2 parts, one of which is placed in a baking dish, sprinkled with half of the chopped nuts on top. Place half of the fried eggplants on top.
6. Then put the minced meat with onions and vegetables on top again, sprinkle with nuts and cover with the other half of the eggplants.
7. Lightly beat the yogurt and egg in a bowl, add salt to taste and pour the resulting mixture onto the last layer of eggplants, sprinkle with grated cheese on top.
8. After placing the pan in the oven, bake the dish for about half an hour until the filling sets. Serve hot.
Recipe 2: Eggplant casserole with mushrooms
Eggplant casserole with mushrooms is excellent hearty breakfast, very tasty and attractive in appearance and quick to prepare.
Ingredients:
400 gr. champignons;
1 onion;
1 clove of garlic;
2 eggplants;
2 tomatoes;
3 eggs;
100 ml milk;
vegetable oil for frying
salt to taste;
mint, cilantro, basil.
Cooking method:
1. Cut the champignons into thin slices.
2. Finely chop the onion and fry it in vegetable oil with mushrooms (salt at the very end to preserve their juice).
3. After cutting the eggplants into slices, fry them in vegetable oil.
4. Place eggplants in the mold, mushrooms with onions and chopped garlic on them, then eggplants again, chopped herbs with slices of tomatoes.
5. Beat the eggs with milk and add salt, pour the resulting mixture over everything and bake for about 20 minutes.
Recipe 3: Eggplant Casserole with Cheese
You will definitely like this dish. Eggplants give it unique taste and aroma, and the minced meat turns out juicy thanks to the sauce. The casserole can be prepared in small portion molds or pots, or you can make it large by preparing it in a container of the required size.
Ingredients:
2 eggplants;
500 gr. ground beef;
2 tomatoes;
100 gr. soft cheese;
50 gr. hard cheese;
a glass of sour cream;
1 tbsp. l. tomato paste;
rast. oil for frying;
salt and black to taste ground pepper.
Cooking method:
1. After cutting the eggplants into pieces, sprinkle them with salt and leave to stand so that the bitterness leaves them.
2. After salting and peppering the minced meat, fry it with tomato paste in vegetable oil.
3. Then fry the eggplant slices so that they form golden crust, and place them on a paper napkin to get rid of excess oil.
4. Cut the tomatoes into thin slices and grate the cheese (the soft one will go into the inner layer of the casserole, and the hard one will be used delicious crust).
5. Place half of the fried eggplants in a mold, cover them with half of the minced meat, and put tomato slices on top and soft cheese. Then add the eggplants and minced meat again.
6. Pour sour cream over everything and place the remaining tomatoes on top.
7. Sprinkle hard cheese on top of the dish and bake it in the oven to form a beautiful golden brown cheese crust.
Recipe 4: Eggplant and Pasta Casserole
The recipe for this casserole is borrowed from Italian cuisine however, there is no doubt that all fans will appreciate it tasty food. Its highlight lies in the combination of the usual macaroni and cheese different varieties. Of course, the search for ingredients may take some housewives some time, but the one who prepares this dish eventually realizes that it is worth it.
Ingredients:
2 large eggplant;
3 tbsp. l. olive oil;
cup heavy cream;
300 gr. cream cheese;
100 gr. parmesan cheese;
350 gr. pasta;
250 gr. mozzarella;
1 bunch of basil;
salt and pepper to taste.
Cooking method:
1. Boil the pasta in salted water (it can have any shape except spaghetti).
2. After cutting the eggplants into cubes, salt them and leave for 20 minutes, then they will lose their bitterness. Then drain the released juice, place the eggplants in a ceramic oven dish and, pouring oil on top, bake for about 20 minutes.
3. Mix the cream with mascapone and half of the grated Parmesan, salt and pepper.
4. After placing a third of the pasta in the baking dish, cover it with a third cheese sauce, a third of eggplant, thinly sliced mozzarella and basil leaves. Repeat the layers in this order 2 more times, sprinkle the remaining Parmesan cheese on top of the casserole and bake the dish in a preheated oven for about 20 minutes to form a golden crust.
When preparing eggplant casserole, when laying layers in a mold, you do not need to grease it with oil, since it sufficient quantity contain other ingredients of the dish.
When preparing a casserole, don't be afraid to experiment! The recipe can be slightly varied by placing slices of boiled ham, cheese between the layers, or adding seasoning to your liking.
It's truly indescribable beautiful dish for all its simplicity, and most importantly, the benefits in such a treat are also abundant.
Someone is probably already wondering what kind of culinary delight this is, the answer is simple - eggplant and zucchini casserole, or one of the most popular dishes French cuisine- Ratatouille. If you haven't tried this yet truly delicious treat, then we invite you, without delaying the matter, to prepare such beauty with your own hands for a cozy family dinner.
Actually, in this article we will get acquainted not only with the Parisian variety of the dish. We would like to present to your attention three gorgeous step by step recipe preparing an excellent dinner from these vegetables.
Here you will find and lean look treats, and casserole with meat, and for cheese lovers there is also interesting option. Moreover, all the recipes are very simple, quick and accessible for cooking at home.
Vegetable casserole from zucchini and eggplant
Ingredients
- Eggplants - 2 pcs. + -
- - 1 PC + -
- - 1 PC + -
- — 6 pcs + -
- - 2 pcs + -
- — 40 g + -
- - taste + -
- - 0.5 tsp + -
How to cook eggplant and zucchini casserole
- Wash the blueberries and zucchini thoroughly, remove the skin, and then cut the vegetables into thin circles. Now sprinkle the eggplants with a pinch of salt and leave to release the juice.
- In the meantime, prepare the sauce. To do this, chop the onion into small cubes and fry it in oil until golden. While the onion is browning, we will grind 3 tomatoes in a blender until puree.
- Grind the resulting mass through a sieve to remove skins and seeds. As soon as the onion acquires a confident blush, add the tomato mass, salt to taste and pepper into the frying pan.
- Once the mixture begins to boil slightly, reduce the heat and simmer the sauce for 10 minutes.
- We clean the pepper from the stem and seeds, then chop the vegetable into thin strips and transfer it to the sauce, which we continue to cook for another 5 minutes along with the pepper.
- Cut the remaining 3 tomatoes into slices the same thickness as the eggplants and zucchini.
- Pour the sauce into the baking dish, and then place eggplants, tomatoes, and zucchini on top of the sauce, alternating and overlapping. Pour the remaining sauce over the vegetables.
- Ratatouille should be baked for 1 hour at an average temperature of 170°C.
Zucchini and eggplant casserole with minced meat
We have prepared this one especially for the stronger sex. delicious recipe The casserole is very tasty, satisfying and original.
Ingredients
- Medium eggplants – 2 pcs;
- Young zucchini – 2 pieces;
- Potato tubers - 4 pcs;
- Minced beef – 0.4 kg;
- Selected egg – 2 pcs;
- Tomatoes – 2-3 fruits;
- Onion – 1 head;
- Semi-hard cheese – 0.15 kg;
- High-grade flour – 40 g;
- Assorted greens – 1 bunch;
- Salt - to taste;
- Pepper mixture – 1 tsp;
- Sunflower oil – 1 glass.
How to bake casserole with eggplant and zucchini
- Wash the potatoes, zucchini and eggplants, peel them and cut them into half-centimeter thick slices. After this, place the eggplant slices in cool, salted water for half an hour.
- Now let's move on to the meat component of the dish. Onion clean, chop into cubes and sauté over medium heat in a frying pan with added oil. As soon as the vegetable becomes transparent golden, put the minced meat in a container and fry it until half cooked, not forgetting to add salt and pepper to taste.
- Remove the soaked eggplants from the water, dry them on paper napkins, and then, dipping the slices in flour, fry them until golden brown. We transfer the finished eggplants to paper napkins to rid them of excess fat.
- By this time, the minced meat will have cooled down enough, and now you can add eggs to it. Mix everything and start assembling the casserole.
- Grease the baking dish with vegetable oil, then lay in an even layer potatoes, fried eggplant slices (1/2), then half of the zucchini, salted, then distribute ½ of the minced meat, then repeat the layers: eggplant, zucchini, minced meat, lay sliced in circles on top of the meat tomatoes and cover everything with grated cheese.
- The casserole should be baked at 180°C for half an hour.
Cover the finished casserole while it is still hot with finely chopped herbs and leave, covering the pan with foil, to steam in aromatic herbs for another 5 minutes.
Zucchini and eggplant casserole with cheese
Even if you adhere to a strict diet and you absolutely cannot eat flour, this is not a reason to deny yourself achma. Original recipe Caucasian casserole with cheese in the oven, converted into a dietary style, no worse classic treat. We simply replaced the dough layers low-calorie zucchini and eggplants.
Enjoy!
Ingredients
- Zucchini – 1.5 kg;
- Eggplant – 1 piece;
- Hard or semi-soft cheese – 0.3 kg;
- Heavy cream – 1 stack;
- Butter – 1 tsp. with a slide;
- Salt - to taste.
How to make zucchini and eggplant casserole
- Wash the zucchini and eggplant thoroughly, remove the skin and large seeds, then cut both vegetables into fairly thin circles.
- Sprinkle the eggplants with salt, and pour the zucchini separately with cream. Let both vegetables sit for 10 minutes.
- Meanwhile, grate the cheese coarsely. Melt the butter in a water bath.
- After 10 minutes, squeeze out excess moisture from the eggplants, and remove the zucchini from the cream.
- We collect ammo. Place a layer of cheese on the bottom of the pan, then a layer of zucchini and eggplant, then cheese again, and again a layer of vegetables. We compact all layers tightly with our hands. At the end, pour melted butter over the pan, wrap the pan in foil and place in the preheated oven.
- The casserole should be baked at 180°C for 25 minutes. Then remove the foil and continue baking the dish for another 10 minutes.
Cool the finished casserole at room temperature, then put it in the refrigerator for 3 hours. Once cooled, the casserole will cut perfectly.
This achma can be served either cold or warm.
Pizza – zucchini casserole with eggplant
This dish is truly the best find for those who have given up harmful foods and given preference proper nutrition. This casserole is very simple to prepare, and looks more like pizza, which only makes it more appetizing.
Ingredients
- Zucchini pulp – 0.7 kg;
- Selected chicken egg – 1 piece;
- Semolina - ½ tbsp;
- Flour 1st or 2nd grade – 3 tbsp;
- Table salt - to taste;
- Low-fat hard or semi-soft cheese – 0.2 kg;
- Fresh champignons – 3 pcs;
- Eggplant – 1 piece;
- Fresh tomato – 2 pcs;
- Turnip onion – ½ head;
- Turkey ham - 0.3 kg.
How to bake casserole with zucchini and eggplant
- We clean the eggplant, cut it into circles and, sprinkle with salt, leave for half an hour.
- Grind the squash pulp coarsely on a grater, mix with a pinch of salt and let stand for 15 minutes. After a quarter of an hour, juice will come out from the grated pulp, which we will need to drain and squeeze out the zucchini itself.
- Pour semolina, flour and beat in an egg into the prepared zucchini mass, mix everything and distribute the resulting dough in an even layer in a pizza pan, having previously greased it with vegetable oil, and if desired, you can also sprinkle the bottom with breading.
- Now let's make the filling for the pizza casserole. Chop the tomatoes into thin slices, cut the onion into very thin quarter rings, grate the cheese, cut the mushrooms into slices, and chop the ham into strips. We remove the eggplants from the released juice and squeeze them a little.
- Place mushrooms, onions, tomatoes, eggplants on top of the zucchini crust, cover everything with sliced ham and generously sprinkle with cheese.
- Bake the casserole at 180°C for about 40 minutes.
A casserole of zucchini and eggplant in the form of pizza will become great treat for guests, and what is especially good is that it is equally tasty both cold and hot!
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